I shop weekly for fresh fruit for making smoothies and green juices. My plan to include bananas daily did not pan out and they also ripened very quickly!
The bananas are the sweetest at this stage and I was left with the decision; what should I do?
This year I’ve said I was going to embrace trying new things; one being cooking more! Then it dawned on me that I can make a banana bread; but use ingredients that were towards the healthy side!
The recipe is real easy and less than an hour to prepare. And on this cold winter morning, the baking made the home smell wonderful! The banana bread came out perfect! So here are the steps and the recipe!
You will need 3 bowls, spatula, large spoon, mixer (if you don’t want to mix by hand), measuring cup, measuring spoons, whisk and a smile!
Get all the ingredients; to double-check you have everything! It’s nothing worse than starting and you find out that you thought you had everything and you don’t!
My substitutions were the walnuts, I like the walnut taste…..not necessarily the walnuts in the bread. So I used walnut oil (1/2 teaspoon)! If you don’t like walnuts; you can try raisins, pumpkin seeds, anything you like. Instead of white sugar, I’d used trubindao sugar. I also used coconut oil; instead of shortening.
Oh! I’d also increased the measurements, because I had a lot of bananas – as you can see! So my banana bread is larger than the proportions in the recipe.
1/2 cup coconut oil
- 3/4 cup Sugar in the Raw (turbinado sugar cane)
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- 1/2 teaspoon of cinnamon
- 1 1/2 cups wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup quick cooking oats
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts.
Pour into prepared pan.
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the bread rest for about 30 minutes and then go for the slices!
All photos by Letia Mitchell LifeStyle & Design® (excluding sugar image).