Banana Bread

 

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For the last couple of days I’ve had an enormous amount of ripe bananas sitting on my counter.

Why so many bananas? WELL. Matthew and I decided last week that it would be a great idea to get a Costco membership, and a great idea it was. It seems a little counter intuitive, but in an effort to save more money on groceries in the long run, it makes sense to buy in bulk.

In a perfect world, I would stroll through the farmers market every morning to pick fresh from the farm ingredients to bring home and cook that night. *Sigh*alas, I don’t live in that dream world and it is just not economical for me to be shopping that way. Instead, Costco is great for stocking up on food that we eat pretty much everyday. Oatmeal, rice, beans, chicken breast, frozen veggies,  BANANAS, etc. So far, I’m finding the adjustment super easy because I’m pretty conservative when it comes to my weekly cooking. I like to keep things simple on the day to day, and go all out for more special occasions. Lately, I’ve been making a lot of variations of good ol’ rice and beans! YUM.

Back to the bananas! They were starting to spot and hit that ultimate level of sweetness, and I’ve been craving some yummy delicious banana bread.

This recipe is an adaptation of Cookie and Kate’s Healthy Banana Bread

INGREDIENTS
Makes enough for 2 loaves OR 1 loaf and 12 muffins
  • 2/3 cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • 3/4 cup honey or maple syrup ( I used 1/2 cup honey, and 1/4 cup maple syrup)
  • 4 eggs
  • 1 and 1/4 cup mashed bananas (about 5 bananas)
  • 1/2 cup milk of choice or water (I used So delicious Coconut Milk)
  • 2 teaspoon baking soda
  • 2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon, plus more to swirl on top
  • 3.5 cups white whole wheat flour or regular whole wheat flour
  • 1 cup (roughly) of chocolate chips or whatever your heart desires.
INSTRUCTIONS
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 8.5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. *you may need to heat your oil if its a little solid. Microwave to melt, but not enough to make it hot. About 30 seconds is enough.*
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If you’re adding any additional mix-ins, fold them in. Try not to over-mix.
  4. Pour the batter into your greased loaf pan
  5. Just for fun, I melted about a 1/4 cup of peanut butter and swirled some into 6 of the muffins. It turned out great!
  6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely before slicing. (if you can wait that long)

 

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Fun peanut butter swirl
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