Too many ripe bananas is always a good thing in my opinion. I either chop them up and freeze them for smoothies/ "nice cream" or make. . . banana bread! This recipe is easy, nutty, and perfectly moist with an occasional walnut crunch. You can't really go wrong with this recipe as you are 1. getting rid of those too ripe bananas; 2. making only one bowl dirty (less dishes, hooray!); and, 3. ending up with a delicious loaf to enjoy alone or with your favorite plant butter.
Hate walnuts? Omit them or substitute a different nut. Don't be afraid to experiment - sub coconut, raisins, or chocolate chips!
Want a healthier version? Check out my No Sugar No Oil Banana Bread with Chopped Apricots. Super delicious, without the guilt!
Hate walnuts? Omit them or substitute a different nut. Don't be afraid to experiment - sub coconut, raisins, or chocolate chips!
Want a healthier version? Check out my No Sugar No Oil Banana Bread with Chopped Apricots. Super delicious, without the guilt!
Ingredients:
1 tablespoon flax seed meal
3 tablespoons water
1/3 cup coconut oil, melted
3 overripe bananas, mashed (spottier and riper = better)
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups all purpose flour
1/2 cup walnuts, chopped (sub another nut or omit)
Following these instructions exactly will provide the best results.
1. In a bowl, prepare your flax egg by combining the flax seed meal with water. Let sit for five minutes.
2. Add the melted coconut oil, mashed bananas, brown sugar, granulated sugar, vanilla, baking soda, and salt. Mix well.
3. Add the flour in 1/2 cup increments, mixing just enough to blend the ingredients. There is no need to over-mix.
4. Add the chopped walnuts and mix.
5. Pour the batter in a 9x5 greased loaf pan (you can also use parchment paper).
6. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted into the loaf comes out clean.
7. Remove from the oven and allow the loaf to cool for at least 30 minutes, prior to removing from the pan.
8. Remove from the pan and slice with a bread knife.
9. Enjoy alone or with your favorite plant butter! If you have any leftovers, store in an airtight container in the fridge for up to a week.
#halahbakes
3 tablespoons water
1/3 cup coconut oil, melted
3 overripe bananas, mashed (spottier and riper = better)
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups all purpose flour
1/2 cup walnuts, chopped (sub another nut or omit)
Instructions:
Following these instructions exactly will provide the best results.
2. Add the melted coconut oil, mashed bananas, brown sugar, granulated sugar, vanilla, baking soda, and salt. Mix well.
3. Add the flour in 1/2 cup increments, mixing just enough to blend the ingredients. There is no need to over-mix.
4. Add the chopped walnuts and mix.
5. Pour the batter in a 9x5 greased loaf pan (you can also use parchment paper).
6. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted into the loaf comes out clean.
7. Remove from the oven and allow the loaf to cool for at least 30 minutes, prior to removing from the pan.
8. Remove from the pan and slice with a bread knife.
9. Enjoy alone or with your favorite plant butter! If you have any leftovers, store in an airtight container in the fridge for up to a week.
#halahbakes
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