No room in the freezer. Got plenty of dried bananas. What do I do with about twenty ripe bananas?
1/4 c. coconut oil, melted
2 T. flax soaked in 6 T. water, or 2 large eggs
1/3 c. honey or other sweetener
1/4 c. almond yogurt or sour cream
1 pinch vanilla powder or 2 tsp. vanilla extract
6 medium/large very ripe bananas, squeezed in the peel
2 1/4 c. oats
1 1/2 tsp. baking soda
1 tsp cinnamon
pinch salt, optional and to taste
options: shredded coconut, cacao nibs
- Preheat oven to 350F. Oil and and flour the pan; set aside.
- Add the eggs, sugars, almond yogurt or sour cream, vanilla, and whisk to combine.
- Squash the bananas in your hand, before you peel them. Add the bananas and stir well.
- Add the flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don’t overmix or bread will be tougher.
- Bake 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is golden, and the center is set, and a toothpick inserted in the center comes out clean.. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and ovens
- Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing. Serve plain, or with peanut butter, jam, or your favorite spread.
- Word of the Day – abundancia – abundance
Tip of the Day – Banana bread makes good french toast!
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