Banana Bread

Let's talk bread..

Banana bread.

No fun story behind it, really.

Just some dang good bread.

I suppose I could mention that it is healthy & low-fat too.

Nom. Nom. Nom.

I will take a slice for breakfast, lunch & dinner. Please & thank you.

Banana Bread

• 2 large very ripe bananas
• 1/4 cup applesauce
• 1/4 cup coconut oil, melted
• 1/3 cup brown rice syrup
• 2 tbsp molasses
• 2 cups all-purpose four
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2-4 tbsp almond milk, depending on the thickness of your batter
• Optional: 1/2 cup chopped walnuts

Start by preheating your oven to 350 degrees on the convection bake setting. Lightly spray a 9 by 5 inch loaf pan, then set aside.

You can melt your coconut oil in the microwave if you like, but I heated mine on the stovetop in a small dish placed inside a water filled pan.

Now, time to get mashing. Add your bananas to a large bowl and mash the heck out of them. I used a potato masher, but I'm sure a fork would work just fine.

Mix in brown rice syrup, applesauce, oil, and molasses. Whisk together until just incorporated.

Mix in flour, baking powder, baking soda, spices and salt.

Continue to stir the batter until all ingredients are just combined. I usually end up adding a few tablespoons of almond milk to loosen up the batter a bit. It should still be thick, but a little almond milk will keep the resulting bread from being too dense.

Now it's time to fold in the nuts, if using. Personally, whenever given the option, I always choose the bread that has nuts over it's more plain counterpart. Plus, walnuts are naturally rich in fiber, B vitamins, magnesium, antioxidants & heathy omega 3 fatty acids. What's not to love?

Now scoop the batter into your prepared loaf pan and pop in the oven for 45-50 minutes. Until you can poke a toothpick in it and have it come out clean. 

The top should be nicely golden brown when finished baking.

Oh & in case you were wondering, the aroma is killer.

Let the bread cool for a few minutes in the pan before transferring it to a cooling rack.

Once completely cooled, you can get to slicing. My favorite way to eat it is slathered with a little Earthbalance on top. Mmm. Mmm.

Perfection.