My family is fickle about their banana eating. A big beautiful bunch of bananas are delivered every week with our organic produce delivery, but whether or not they are eaten in a timely manner can be hit or miss. What do I do when a week goes by and I’m stuck with bunch of brown bananas? Make banana bread, of course. And on those long stretches of banana boycott, when the loaves of bread start to multiply, they get passed out to friends, teachers, the crossing guard…pretty much anyone who will take one. My organic banana bread recipe is well tested, is what I’m trying to say. Without further ado, I’m sharing it with you.
Makes 2 loaves
Ingredients
5 medium organic bananas (well ripened)
2 cups organic flour
1/2 tsp. baking soda
1/2 tsp. organic ground cinnamon
1/4 tsp. organic ground nutmeg
1/2 cup organic turbinado sugar
1/2 cup organic coconut oil (melted)
2 organic cage-free eggs
Directions
- Preheat oven to 350º F.
- In large bowl, mix together bananas, coconut oil, eggs and sugar.
- In another large bowl, combine all dry ingredients.
- Add wet mixture to dry mixture and stir well.
- Spoon batter into two 7-1/2” x 3-1/2” x 2” inch loaf pans that have been coated with coconut oil.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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