Banana Bread

I cut the parchment paper to fit the length of the long side. I don’t worry about the short sides.

There are thousands of banana bread recipes out there…yep, here’s yet another one.  Even with this recipe I adjust.  If I am short on an ingredient I will sub out or add.  For instance I will use 1/4 cup or 1/2 cup of coconut flour in place of some of the flour.  I might do the same with whole wheat flour.  I’ve been known to add coconut flakes and play with the spices (You can adjust to your taste… 1/8 tsp nutmeg, 1/2 tsp cinnamon.  I’ve even used a teaspoon pumpkin pie spice!).  If the batter seems dry I might add a tablespoon of applesauce or even apple butter!  Have fun.  Isn’t that what cooking is about?  This one, I just baked today and I made it exactly as written down here.

2 cups of flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon Himalayan salt (sea salt is fine too 🙂  )

1 1/2 cups smashed bananas

3/4 cup sugar in the raw (Any sugar will do)

2 eggs

1/2 cup of melted butter ( I make mine with 1/4 cup melted butter and 1/4 cup coconut oil)

Get out two bowls…

In one bowl mix flour, baking powder, baking soda, spices, and salt.  In the second bowl beat the two eggs, then add sugar, smashed bananas, melted butter/oil.  Pour the liquid mixture into the dry and combine gently.

I line a 9x5x3 loaf pan with parchment paper (Loaf comes out with ease every time!).  Pour batter in and bake at 350 degrees for 50 minutes.  Test with wooden stick.

I’d love to hear any tips you may have for baking the perfect banana bread!  ❀