It has been quite a long time since I did some baking in the kitchen 😦 When I saw that we had almost a bunch of already spotted bananas I knew it was time to make some good ole fashion nana bread. I don’t like having nats in the house either… I found an old family recipe and made some changes to it. Let’s just say it came out fantastic and made the house smell AMAZING!
- 2 large spotty bananas; mashed
- 1 3/4 cups flour (I used a mix of whole wheat and oat flour)
- 1/2 cup melted coconut oil
- 1/2 cup agave syrup or honey
- 2 eggs
- 1/4-1/3 cup milk
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- lots of dashes of cinnamon… because cinnamon… ❤
- about 1/3-1/2 cup chopped walnuts (depending on how nutty you want it) plus more for topping
First, make sure you preheat the oven to 350 F. Grease a 9X5 inch loaf pan really well (don’t forget! It would ruin everything!)
Combine the melted coconut oil and agave/honey in a large bowl. Preferably use a whisk to mix it all together so it looks like an interesting thick mixture.
Add the eggs and mix until all combined. Now add in the mashed banana and milk and whisk.
Now add the vanilla, cinnamon, baking soda, and salt and stir well.
Sift in the flour and keeping mixing until no clumps. After that, fold in the walnuts.
Pour into the greased loaf pan and top with more nuts and a sprinkle of cinnamon (optional). Bake for about 50 minutes or until a toothpick comes out clean.
Make sure you allow it to cool completely before cutting. I find it best to store it in the fridge up to 5 days. After that, beware of mold because the moisture finds it. But who are we kidding, this may not even last a day 😉
You’ll go bananas 🙂