We planted banana trees in our yard last year and wow do we have a bumper crop! Thus, came this recipe for banana bread. I started with a recipe I found on www.MinimalistBaker.com because truthfully, I don’t like to bake. Why? Because you must follow the recipe (food science, you know). I have, however, developed the ability to tweak baked goods recipes without making a mess out of the item. Believe me, there were a few epic fails along the way!
Last week, we picked over 50 bananas from the tree in our yard. I decided to try a different kind of banana bread and test it out on our staff. Dr. Hauser said, “Wow, you’re brave. What if it tastes terrible?” I said, “Well, we’ll throw it out!” Ha!
Here it is – tweaks and all –
In one bowl mix together all ingredients up through the almond milk. Then add almond flour, gluten free flour, and oats. Do not overmix. Pour into greased or parchment paper lined loaf pan. Bake at 350 degrees for 1 hour to 1 hour 15 min. * Optional ingredients
What you need:
- 3 medium ripe bananas; mashed (~1-½ cups)
- 1 tsp pure vanilla extract
- 1 whole egg (or sub 1 tbsp chia seeds in water)
- 3 tbsp avocado or coconut oil, melted
- 1/4 cup organic cane sugar
- 1/4 cup packed organic brown sugar
- 1 tbsp maple syrup
- 3-½ tsp baking powder
- 3/4 tsp sea salt
- ½ tsp ground cinnamon
- 1/8 tsp cardamom*
- 1/8 tsp star anise*
- 1/8 tsp ginger*
- 3/4 cup unsweetened almond or dairy-free milk
- 1-1/4 cup almond flour
- 1-1/4 cup GF flour blend
- 1-1/4 cup oats
- ¼ cup dried organic cranberries*
I brushed the warm loaf with a little more coconut oil followed by a few sprinkles of brown sugar and cinnamon and just a pinch of sea salt. Next time I make this I will add lemon or orange zest and add some fresh blueberries. P.S. The staff loved it! Buon appetito!