I have a like/apathetic relationship with bananas – sometimes I’ll get on a tear and eat them with peanut butter for breakfast, but after a few days…meh. And since I can’t seem to exercise moderation when a good produce deal stares me in the face, more than a few turn to mush on my counter. Banana bread is the obvious choice to make them useful, but as I looked for recipes, I realized most were full of butter and sugar. Which is fine for some people, but if I want a cake, it’s going to be chocolate and it’s going to be a brownie, you know? So I went hunting, and this Cookie and Kate recipe offered a great springboard to something that seemed fit for breakfast (and even better spread with peanut butter). As a note – this is definitely a dense, chewy bread, as opposed to something with more crumble. I like it that way, but then, I also prefer brownies to cake. So.
- 4 bananas, the riper the better
- 2 eggs
- 2 t vanilla (use the real stuff if you can, it really does make a difference)
- 1/3 c melted coconut oil
- 1/2 c honey
- 1 t baking soda
- 1/2 t salt
- 1 t ground cinnamon (I may have not measured and added more – about double – to mine. Oops. Didn’t bother me, but totally your call.)
- 1 t cardamom
- 1 1/2 c whole wheat flour
- 1 c nuts (I used almonds, I think pistachios or pecans would be great, too.)
- Preheat oven to 325 degrees and grease a loaf pan.
- Mash bananas and mix with eggs and vanilla until combined.
- Mix coconut oil and honey together, and add to banana mixture.
- In another bowl, whisk together dry ingredients (minus nuts). (I always thought this two-bowl thing was a pain, but realized recently that it allows your baking soda to get incorporated throughout and not lump up. I may have realized that when I bit into some muffins where I did NOT use two bowls. Don’t be me. Dirty the bowl. You have plenty of time to do dishes right now.)
- Add wet ingredients to dry and mix until just combined. Mix in nuts (if using).
- Transfer mixture to loaf pan, smooth out the top, and cook for 55-60 minutes.
- Let cool at least 15 minutes before you slice in. This lasts at least a week in the fridge, and freezes well, too.