Banana Bread
Hi all. I hope you are having a safe week so far.
What did you get to do yesterday for St. Paddy’s Day? Did you have a green beer? I never understood that. I don’t think St. Patrick would be very happy to know that you did something gross to his beer. Who thought a green beverage would be appetizing? I guess after a few, the color doesn’t matter.
Today is my 1 month blogversary. Congrats to me!! I hope that I have helped, even one person find something new to add to their diet. i know how hard not having options can be. That is why today we will celebrate with dessert. Banana Bread to be exact.
Growing up there was this chain restaurant that my parents would take us to. I was a little girl, but I remember they had the BEST banana bread. Guess what, mine is BETTER!! Go ahead, make it. I dare you!
Banana Bread
- 4 ripe bananas, (the more brown on your banana, the sweeter your bread will be)
- 1/3 cup palm shortening, plus more to grease pan
- 1/3 cup coconut sugar
- 3 large eggs
- 2 tsp cinnamon
- 2 cups gluten free oat flour, plus more for dusting pan
- 1 tsp baking soda
- 1/4 tsp salt
Preheat your oven to 350’F.
Grease and flour your loaf pan.
Mix your dry ingredients, and set aside.
In a large bowl, cream together the coconut sugar and shortening. Add your eggs in one at a time, scraping down the sides of your bowl before each addition.
Mix in the vanilla and bananas broken into chunks.
Add dry ingredients on top of wet. Slowly mix until just combined.
Pour into prepared pan. Bake 55-75 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan 20 minutes, then on a wire rack until completely cooled.
Fight the temptation to cut this bread before it is cooled.
This bread freezes well. It is also delicious out of the toaster, or as french toast.
Did this banana bread pass? I know it did. Leave a comment below.
You can also connect with me on Instagram @Anges_Table