Homemade banana bread. Hot and fresh from the oven. Slathered with butter. Served with a hot cup of coffee (or cold glass of milk). Quick. Simple. Delicious. This is one of my kids’ most favorite snacks! And every time I make banana bread, I am reminded of a friend from Denver, who is actually a South African. Traci made the BEST banana bread. Wishing I could share a slice with her, along with a cup of coffee, so we could have a nice long chat.
Whole Grain Banana Bread
- 1/3 coconut oil
- 1/4 cup honey
- 1/4 cup brown sugar (and about 1-2 T to use to dust pan)
- 1 tsp vanilla extract
- 1 egg and one scoop of ground flax seed
- 3 mashed over-ripe bananas
- 1 3/4 cup whole wheat pastry flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup water
Preheat the oven to 325 degrees. Lightly grease a loaf pan with butter, or use non-stick cooking spray. Dust pan with brown sugar. (This adds a sweet surprise as you bite into the banana bread.) In stand mixer, combine oil, honey, sugar and eggs. Add flax seed, flour, baking soda, cinnamon, and salt. Mix in bananas and vanilla. Be careful to not over-mix, or it will result in a tough bread. Pour the batter into the prepared pan and bake at 325 for 50-55 minutes. (Be sure to test for doneness. I had to cook mine a bit longer. I covered it with aluminum foil, so as not to get the bread too brown with the additional cooking time.) You should allow it to cool for a few minutes; however, in our family, this never happens.
What is your favorite quick bread recipe? Share it, if you like.