Let’s Go Bananas (for Banana Bread)

Posted by: on Apr 10, 2014 | One Comment

I had some friends over last weekend. My husband is out of town, so we had a girl’s night. I made tacos and friends brought salad, salsa, humus, chips, and wine (LOTS OF WINE).
We were planning on watching Frozen but ended up dancing enthusiastically in the living room. We wandered down memory lane on YouTube playing high school and college’s best dance hits. It got a little messy. Perhaps we went a little bananas. But dancing always makes me feel amazing especially when I don’t care who is looking. I agree with this guy. Dancing “makes your spirit feel good.” A dance party every day keeps the doctor away and it’s even more fun if you have partners in crime.

During the necessary breath catching breaks from our dance party, a couple of my friends noticed our store of bananas. It’s normal for there to be several bunches of bananas in my kitchen, usually anywhere from two to four bunches ripening at a time. We eat smoothies almost every morning for breakfast. It’s a breakfast breakdown when we run out of bananas. So, we prepare well in advance. We allow the bananas to ripen, slice and freeze them, and replace with unripe bananas (the banana cycle!). But my friends were rather appalled that I had so many bananas to begin with and that I wasn’t using them for banana bread or really anything other than smoothies.

I woke up Sunday morning thinking about all my overripe bananas. I let them get nice and sweet and brown before freezing them. I aim for spotted bananas (I like my bananas like my cat: leopard).

Mufasa, our Savannah cat

Mufasa, our Savannah cat. Look at those spots!

These particular bananas were more brown than yellow. They may have made it past the eating stage and moved into the only for smoothies or bread stage. On top of thinking about my overripe bananas and my girl’s night, I was also thinking about my oldest and best friend. What do these things have in common? BANANA BREAD. In high school, my best friend and I would bake and cook together. She had a really good banana bread recipe, which she shared with me and I still have. So, I pulled it out and then made some adjustments based on my available ingredients. I considered making this recipe vegan. BUT I have amazing farmer friends and happen to have two dozen fresh farm eggs in my fridge. So, I figured this was a good place to use a few. If you’d like to make it vegan just use an egg substitute (bananas will work or flax seeds and water). I used two cups of mashed bananas. It came out really well but could be more moist in my opinion. I think next time I’ll use a little more banana and I’ve reflected that in the recipe below.

20140410-154455.jpgBanana Bread

4 eggs (or egg substitute)
3/4 cup of coconut oil melted
2 t. vanilla
1 cup white sugar
1 cup brown sugar packed
2 cups all-purpose flour
2 cups whole wheat flour
3 t. baking powder
1 t. baking soda
Pinch of salt
2 cups mashed bananas (maybe 2.5-3 cups depending on how moist you want)
1 cup chocolate chips (or vegan chips)
Chopped walnuts and/or pecans (optional)
2 t. cinnamon
Grated whole nutmeg
1/2 t. ground cloves

In a stand mixer (if you have one otherwise just mix), cream eggs, sugar, vanilla, and melted coconut oil. Mix the dry ingredients separately including spices and then add to the wet mixture. Mash the bananas and add them in. Stir in the nuts and chocolate chips. Divide between two loaf pans and bake at 350 for 60 minutes, turning halfway through.

1 Comment

  1. Bizzy bone
    April 10, 2014

    I liked reading every bit of this


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