Banana bread was my first successful baking venture. I won't go into the disaster cookies I baked previous to that first banana bread experience... who knew eggs were important? Thank goodness for an almost 10-year old brother who would eat pretty much anything... I digress...
This is an adaptation of the classic banana bread recipe that my family has used since I was in preschool. I didn't change much, just gave it a healthier upgrade. Get the scoop on my recipage here.
I love my banana bread in just about any form... large loaves, mini loaves, muffins... eaten warm, cold, with butter, with peanut butter, plain... or like my Memere used to make it - with chocolate chips! You get the picture...I'm not picky about it.
Do you have a specific food item you're sharing with loved ones? If so, I'd love to hear about it!
In the mean time, happy LOVE day. Share some love with those around you, spouse, friend, co-worker, grocery store cashier... "Beloved, if God so loved us, we ought also to love one another." - 1 John 4:11
Valentine's Day is not about having a "date" or being in a romantic relationship, it's about loving others. Happy V-day everyone! Now, go spread some love!
Prep Time: 10 minutes
Cook Time: 50 minutes for loaves, 25 minu
Keywords: bake bread breakfast snack banana
Ingredients (2 mini loaves or 12 muffins)
- 1/3 c. unrefined coconut oil (or 1/2 c. butter)
- 3/4 c. sucanat or evaporated cane juice
- 2 eggs
- 3 small bananas, mashed
- 3/4 c. white whole wheat flour
- 3/4 c. all purpose flour
- 1 tsp baking soda
- dash salt
- 1 c. chocolate chips or chopped walnuts, optional
- Preheat oven to 350*F. Lightly grease 2 mini loaf pans or 12 muffin cups. Set aside.
- Cream together coconut oil (or butter) and sucanat. Lightly beat eggs into the creamed mixture.
- In a separate bowl, whisk together flours, baking soda and salt. Add dry ingredients to the creamed mixture alternately with the mashed bananas, beginning and ending with dry ingredients.
- Mix well. Stir in walnuts or chocolate chips, if using. Divide batter equally between loaf pans or muffin cups.
- Bake 50 minutes for mini loaves or 25 minutes for muffins, or until a toothpick inserted in the center comes out clean.
- Remove loaves or muffins from pans and cool on a wire rack. Store in an airtight container or bag. Best if eaten within 3 days, but should last up to a week at room temperature.
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