I know that there are probably many ways I could use up “spent” bananas like freezing them and spinning them up in a kale smoothie. But seriously, banana bread is so much better! This is by far one of the easiest recipes I have. You put all of the ingredients in the bowl in order while mixing them. Period.
I of course bake them in mini loaves, because they get done so much faster and it’s easier to eat some and save some in the freezer. Every one loaf of bread makes three mini loaves–for future reference. But you can also make them as muffins and have them done even faster! Yes, I’m an instant gratification kind of gal!
I make ours gluten free and dairy free by using Cup4Cup gluten free flour, almond milk and Earth Balance butter sticks. And you would be non the wiser!
- 2 Bananas (mashed)
- 1 cup Sugar
- 2 Eggs
- 2 cups Flour of choice (If you use gluten free, add two heaping tablespoons)
- 1/2 cup Melted Butter of choice (I use Earth Balance butter sticks)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 3 tablespoons Milk of choice (I use Almond Milk)
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
|Preheat the oven to 325 degrees and spray/grease either 1 regular sized loaf pan, or three mini loaf pans.|
|In a large mixing bowl, combine all ingredients in order and mix . It's that simple.|
|Bake at 325 degrees for 30-40 minutes for the miniature loaves or 55-60 minutes for a full sized loaf. This can also be made into 12 muffins.|
|This is a "wet dough" so check it with a toothpick to make sure it's fully cooked at the top before taking it out. When they are ready to come out, rest them on the wire rack for 5-10 minutes before taking them out. This helps them release from the pan easier.|