When life gives you bananas.
As I have three little kids, they constantly eat bananas, so I generally have plenty on hand.
I set some aside to get super ripe because they make the sweetest banana bread.
This recipe is fun for my kids because they love variety — you can make your banana bread in a pan, loaf, or cupcakes.
Ingredients
1/2 cup salted grass-fed butter melted and cooled slightly
2/3 cup organic coconut brown sugar
Two large organic eggs
3 cups mashed very ripe (brown spots on the skin, super soft, basically falling apart!) organic bananas, about 5-6 bananas
Three teaspoons of pure Madagascar vanilla extract
1 3/4 cups all-purpose organic flour
One teaspoon of baking soda
1/2 teaspoon salt
1/3 - 1/2 cup organic coconut brown sugar for topping (add to your preference)
Optionally you can add your favorite nuts. I prefer walnuts or pecans. Chocolate chips can be a great addition. Perhaps a cup or so. I just toss in whatever looks good. A tablespoon of cinnamon is also yummy, I like ceylon.
Instructions
Preheat Oven to 350 degrees
Add all ingredients to the mixing bowl
Mix everything with the mixer. No need to get super smooth, small lumps of bananas are good.
Pour batter into a buttered 9” square pan, cake pan, or a muffin pan (makes ~12 big muffins)
Sprinkle brown sugar on top
Bake until evenly cooked on top and a fork/toothpick comes out clean — generally 20-25 minutes for 9x9 Pam. and 15 minutes for muffins. Rotate the pan once during baking to ensure evenness.
Devour!
And, it’s not required to have grass-fed butter and organic everything. The recipe will still be amazing, as long as you have super ripe bananas and use coconut sugar. I buy it all in bulk so the prices are close to the standard sutff.
Enjoy!
