Tuesday, November 17, 2015

Banana Bread...Unrefined, But Still Classy as Hell

Once those bananas get a few too many dark spots, I know they're all mine.  Sometimes I make those three ingredient pancakes.  One smashed banana, one egg, two tablespoons flour are all you need to make a healthier hot cake.  There's no leavening, no sugar, none needed.  I use coconut oil to grease the pan and that makes it even more delicious.  Top with a little maple syrup or low sugar blueberry jelly from the Farmer's Market or sliced fresh fruit.

Anyhoo, today I have four lonely, nasty looking, sugar filled pods I'm about to bust open to make this week's school snacks and after dinner dessert.  The bowl is fitting.

Past your prime potassium posse

1 stick of butter
1 cup of coconut palm sugar
4 bananas, mashed with a fork
2 eggs, lightly beaten
1 1/2 cups of whole wheat flour
1 teaspoon of baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees.  Cream the butter and sugar.

Then add the mashed bananas and eggs.

Next, in a separate bowl, combine the flour, soda, salt, and cinnamon.  Stir to combine.  Add this to the creamed mixture.  Mix just until combined.  Stir in vanilla and chopped walnuts.

Pour mixture into a greased loaf pan.  Bake for 1 hour at 350 degrees. Test with toothpick to make sure center is set.  Cool slightly then remove from loaf pan and place onto a cooling rack.  

 Now that's what I'm talking about

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