Happy Sunday, friends! If you have some brown bananas laying around, I have just the recipe for you!
As you might remember, no food goes to waste in our house, so when we had two very sad bananas, dying a slow death, in our fruit bowl, I knew exactly how to save their lives: banana bread! Mal and Quinn both lovvvveee banana bread, but not the “healthy” kind that I usually bake with almond flour, ground flax, chia seeds, coconut oil, yada yada. They like their banana bread, straight-up, no funny stuff, so that’s exactly what I gave them!
And I know there are thousands of banana bread recipes on the internet, but THIS is the one you should try next. It’s soft and chewy, sweet and delicious, and I’m pretty sure it’s the best banana bread I’ve ever made. I hope you and your family love it as much as we do!
- 2 ripe medium-large bananas
- 2.5 tablespoon butter, softened
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Directions: Preheat oven to 325 degrees F. Combine ingredients in a large mixing bowl. Be sure to mash up and blend bananas. Line a loaf pan with parchment paper or coat with non-stick cooking spray. Pour batter into pan, spread evenly with a spatula, and then bake for 40-45 minutes or until top is lightly browned and bread is cooked all the way through. Allow to cool slightly before slicing and serving.
Macros: P 3 C 34 F 5