After a request to make banana bread, I decided to give it a go. I prefer to make it myself instead of using the prepackaged mixes. This way I know exactly what I’m putting into it.
I always have bananas frozen in the freezer. We are big on banana ice cream for dessert. Instead of wasting overly ripe bananas, I peel them, put them in a Ziploc gallon bag, and toss them in the freezer. I keep adding to the bag so there’s always a well-stocked stash. 🙂
Okay, enough already. Here’s the recipe.
2 ripe bananas (if frozen, place in microwave for 30 seconds)
1 1/2 cups whole wheat flour
1/2 cup organic plain yogurt
1/3 c organic sugar (1/2 cup in you want it sweeter)
1/3 cup organic coconut oil
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
Putting it all together
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mash the bananas with a fork. Stir in the coconut oil until smooth. Mix in the egg, vanilla extract, salt, sugar, and yogurt together. Lastly, add the flour and mix together.
Pour the batter into a nonstick loaf pan or use nonstick spray to coat the pan. Bake for 45 minutes or until a toothpick comes out clean when pricked in the center.
Let it sit for five to ten minutes. Slice and enjoy!