Recipe: Banana Bread

Let’s get these recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…

Banana Bread

Yield:  2 loaves; 24 muffins

Ingredients::

  • 6-10   ripe bananas, mashed
  • 2/3 c oil
  • 1  T   baking soda
  • 1/2 c molasses
  • 1/2 c brown sugar
  • 3   c   oat flour
  • Spice/ flavorings
  • Opt: nuts, berries, or chips

Equipment::

  • 1 large bowl
  • Masher
  • Measuring cups and spoon
  • Large spoon or mixer
  • Loaf pans/ muffin tins
  • Parchment paper/ waxed paper or cupcake paper liners
  • Cooling rack

Directions::

  1. Mash up all the bananas in the large bowl.
  2. Add in rest of ingredients and mix together.
  3. Preheat oven to 350.
  4. Pour batter into pans or tins.
  5. Bake for 20-25 minutes if muffins or 30-40 minutes for a half loaf or 50-60 minutes for a full loaf.  (Half loaf is only filled half way up the sides.)
  6. Let cool.
  7. Enjoy!

Notes::

  • I use oat flour. Anything where the egg replacer is bananas, oat flour works well.  Oat and banana suit each other.
  • It is low on sugar, because I want it low on sugar. You can add in up to another cup of a sugar substance.  Or exchange the molasses for another sugar.
  • For spices, I stick to cinnamon, ginger, nutmeg, the typical pumpkin pie group. But others use rum, vanilla, orange, lemon, etc.  It’s really what do you want the off flavor to be?  Rum is traditional.  So is the pumpkin pie group.
  • Any nut, berry, or chip would work. Okay, some chips may not.  Think before adding.  Chocolate chips would most definitely work and I always regret not adding some.  If using nuts, you can after about ten minutes drop several additional nuts on top of the muffins/loaves.
  • Oil can be anything that’s a typical liquid fat. Soy is a big eight, but there are many in this group and most have little flavor.  I pick canola.  It’s cheap, easy to get, and flavorless.  In this case, you can also melt down a solid fat for use.
  • The best type of bananas to use for banana bread are the ones overly ripe. The forgotten bananas that have been out for days and haven’t been eaten.  Generally if I buy a half dozen too many in a week, I can make banana bread.  Or if you check your grocery store’s clearance fruit, you can find a group of overly ripe bananas they can’t sell at full price.  That’s banana bread level.

© Hartliebe   2019


[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

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