A great way to use the coop’s (half-price) ripe bananas. And you can also freeze bananas to make it later! Most ingredients available in bulk at the coop.
Prep Time: 15min / Cook Time: 45min
Servings: 10 slices (~200 cal/slice).
- Wet Ingredients:
- 3 medium to large extra ripe bananas, mashed (1 to 1.5 cups) – Frozen bananas should be thawed first and drained of excess liquid.
- 1/3 cup (75g) coconut oil
- ½ cup (100g) brown sugar or coconut sugar
- ½ tablespoon vanilla extract
- 2 tablespoons dairy free milk (oat, soy, etc.) – Add 2 more if you use whole wheat flour
- Dry ingredients:
- 1 ¾ cups (210g) all-purpose flour
- Gluten-free? Use or 1-to-1 GF flour replacement, with upcycled ingredients!
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- OPTIONAL: ½ cup chocolate chips
- OPTIONAL: ½ cup chopped walnuts, pecans, etc.
- Instructions:
- Preheat oven to 350°F. Grease a 8 ½*4 ½ inch pan. If you use a larger pan, note that your bread will be thinner and will take less time to cook.
- In a large bowl, mix together the wet ingredients. In another large bowl, mix together the dry ingredients.
- Add dry ingredients to the wet ingredients and mix until just combined: Do not overmix! Keep some lumps of bananas, etc. If you’d like, add the chocolate chips or nuts or both.
- Add the batter to the pan. Bake for 40-50min or until a tester inserted into the middle comes out clean.
- Allow bread to cool in the pan for 5-10min, then transfer to a wire rack to finish cooling.
- Serve sliced and cold. Can be served with nut butter spread on top.
