Okay, Shayna, here’s the recipe for you! I’m not sure how long you’ve been reading here, so I don’t know if you’re familiar with how I adapt regular recipes to make them healthy. I’ll put my adaptations in parentheses; it’s not really that big a difference.
The feedback on this was that it was excellent – I didn’t taste it, so I’ll have to believe the people who actually ate it. I have one friend who is an excellent cook/baker, and she told me her husband was quite impressed. I wouldn’t call banana bread impressive, but he’s not one to compliment people casually, so it probably was pretty good. It’s a very easy recipe, and it works for muffins as well.
- 1/2 c. butter/coconut oil (not veg oil or margarine)
- 1 c. sugar (I use sucanat, honey is also good)
- 2 eggs
- 4 bananas, mashed
- 1 1/2 c. flour (I used half whole wheat for friends, for just our family I would use 100%, freshly ground)
- 1 t. baking soda
- 1/2 t. salt
- 1/2 t. vanilla
- opt. – you can throw in some crushed walnuts if you like
Cream butter and sugar. Add eggs and mashed bananas. Mix dry ingredients in a separate bowl, then add the dry ingredients to the wet. Pour into a greased floured loaf pan. Bake at 350 degrees for 60 minutes, 20 minutes if you’re making muffins.