A Warm Hug…..
No matter how hard you try there is going to be a time when you buy bananas and they either don’t get eaten, or literally ripen overnight. Generally, my kids eat them so fast I end up having to go the store every couple days just to restock and never seem to have any ripe bananas when I want to freeze them for smoothies, or bake. The other day I thought I would grab a bag of bananas when I went to Costco. They did ripen overnight. They looked like they were ready for banana bread right away. I can’t lie, I was secretly excited, because I haven’t created a banana bread recipe in a long time. I gave them a few extra days to get really ripe, so they would be super sweet and filled with banana flavor and I was able to use them this morning.
I was actually going to bake yesterday morning, but I opened the pantry and realized I was out of flour. It was raining so hard that there was no way that I was going to run to the store, so I decided to run in and a grab a bag this morning when I dropped the boys off for school. It is still raining, and gloomy, so there wasn’t a better day to pick to fill the house up with the warm smell of yummy banana bread. I can say that for all of the banana bread fails I have created in the past, today was definitely not one of them. Prepare to have your taste buds dance!
For all of my vegan, and plant-based friends, be prepared to fall in love. And for everyone else, get ready to save your eggs for breakfast and butter for your toast. I stopped using eggs in baking a long time ago because I would just rather eat them outside of my baked goods, and you will never know the difference. This banana bread has fiber, reduced sugar, a cake like crumb, and a gorgeous crust. I used to love to slather my banana bread with butter, but in all honesty, this banana bread can stand on its own. It will melt in your mouth.
I used Sugar 2.0 to reduce the sugar, Carrington Farms split flax to make a flax egg, a small amount of coconut oil in place of butter, white whole wheat flour, and even threw a few of Nonna’s Nuts praline pecans on top for a bit of extra yum, and decoration. A lot of people mash their bananas separate, I just threw mine in on top of my Sugar 2.0, flax egg, coconut oil mixture and used a pastry cutter and mashed until it was all cohesive. I didn’t even melt the coconut oil, I just threw it in with the Sugar 2.0 and flax egg and let the hot water from the flax egg melt it. A lot of people like to use multiple dishes, I am not one of them. So, hurry up, throw this easy banana bread together, and you will be taking a warm banana hug out of the oven in less than an hour. Sit back, relax, and enjoy!
What is your favorite way to use over ripe bananas?
The Best Banana Bread
By Angie Gouchenour
2 Mini Loaves
1 Tablespoon flax (I used split flax) + 2 Tablespoons hot water = Flax egg
1 Tablespoon coconut oil
½ cup Sugar 2.0
2 medium bananas – very ripe
1 cup white wheat flour (properly measured)
¼ teaspoon salt
1 ½ teaspoons baking powder
Praline Pecans (optional)
Preheat the oven to 350’f
Line two mini loaf pans with parchment paper
In a large bowl combine your flax, hot water, and coconut oil
After 2 minutes pour in the Sugar 2.0 and cream together
Peel the bananas and toss them in on top of the flax, oil, Sugar 2.0 mixture and wash with a pastry cutter, or fork, until the mixture is cohesive
Dump in the flour, salt, and baking powder and mix until combined
Divide the mixture between the two pans and spread it evenly into the corners. (Make sure that your parchment doesn’t have pockets and is laying flat against the pan or it will make it more difficult to remove the loaf when the parchment bakes into the bread.)
Press 4 pecans into the top of the loaf if you wish
Place the pans on a cookie sheet, trim the excess parchment so it doesn’t burn, and bake for 35-40 minutes until a toothpick inserted comes out clean
Lift the loaves out of the pans, using the parchment paper, and allow to cool before cutting