Banana bread

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.

The finished product – delicious banana bread, ready for breakfast.

You’ll need:

  • 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.)

Get cooking:

  1. Preheat oven to 325 degrees and grease a loaf pan.
  2. Mash bananas and mix with eggs and vanilla until combined.
  3. Mix coconut oil and honey together, and add to banana mixture.
  4. 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.)
  5. Add wet ingredients to dry and mix until just combined. Mix in nuts (if using).
  6. Transfer mixture to loaf pan, smooth out the top, and cook for 55-60 minutes.
  7. Let cool at least 15 minutes before you slice in. This lasts at least a week in the fridge, and freezes well, too.

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