I am a freak about banana bread. Not only does it serve a super useful purpose for my weekly graveyard of uneaten and too brown bananas but it is also probably my favorite quick bread. It can be made as a bite-y to-go muffin when you're in a hurry but its also wonderful baked in a bread pan and sliced with butter and enjoyed with a hot cup of coffee. It also freezes beautifully!
Until recently, I had only one go-to recipe for my banana bread. After so many recipes that I have tried from friends, blogs, nice ladies at church who hand out their own tried-and-true recipe this one blew my mind! But it is more time consuming because the bananas need be cooked. I will share this recipe soon. :)
However, I decided that I needed an incredibly simple and down-to-earth recipe as well. Is what I love about this recipe is the use of fresh bananas. I was inspired by Joanna Gaines. I'm sure no one has heard that one before! It has been slightly adapted but turns out hopefully as good as hers.
Fresh Banana Bread
1 cup brown sugar
1/2 cup butter or coconut oil
2 eggs
4 mashed bananas {very ripe}
2 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Preheat oven to 350
Melt the butter or coconut oil and stir in the sugar and vanilla until its well-mixed. Add in the eggs then the mashed bananas. In a small separate bowl add all of the dry ingredients and stir to combine.
Slowly add in the dry ingredients to the wet and stir until combined. Scoop into greased muffin pans or small bread pans.
Bake for 20-25 mins.
Let cool slightly before popping out of pans.
Slather on some butter and enjoy!
