The brown bananas had been staring at me for days and after a particularly long work day, I decided what the Olexa household needed was some warm, sumptuous banana bread. However, there were two things to combat: 1) I can’t use butter (my system & dairy do NOT get along) and 2) bananas are okay (meh, their star quality -in my opinion- is the moistness/sweetness they provide) but for my taste buds to be truly jumping for joy something more needed to be going on.
I made up my own recipe. And the beauty is how adaptable it is for your desires as well. Want to use butter? Want nuts? Want no berries? I will show you how to tailor-make your perfect, super simple (and fairly healthy) banana bread, just keep reading!
1/2 c sugar (next time I may try with honey instead)
1/4 c melted coconut oil
1/4 c earth balance, soy free spread or applesauce
2 large eggs
3 ripe bananas (or substitute one banana for 1/2 c applesauce for more taste dimension)
1/2 c pecans, chopped (if desired. I didn’t use any)
2 c all-purpose flour
1 t baking soda
1/4 t (slightly heaping) salt
(about 3/4 c) frozen blueberries or frozen mixed berries
almond milk (or any milk you desire)
1. Grease 8 1/2″ x 4 1/2″ metal loaf tin (I used earth balance soy free spread, you could use butter or a misto oil spray)
2. Cream sugar with coconut oil + earth balance (or substitute both of these for 1/2 c regular butter).
3. Mix in eggs, bananas, flour (I used wheat, brown rice and almond flour), baking soda, pecans (if desired) and salt. Add a little milk to batter if it seems stiff or dry. If adding berries, toss them (still frozen) in flour until lightly coated (this keeps them from sinking to the bottom) and gently fold into the batter. Pour into prepared pan.
4. Place loaf pan in cold oven. Set to 300F and bake bread 1 1/2 hours or until toothpick inserted in center comes out clean.
5. Cool bread in pan 5 minutes on a wire rack. Then remove from pan and allow to cool at least 10 minutes, or completely, before cutting. Serve with honey butter (whipped: 1/2 butter + 1 T honey + dash of vanilla extract).
p.s. What’s pictured is half the loaf. Photography was forgotten upon the kitchen being filled the delicious aromas. 😉