I can’t stand letting bananas go to waste after their prime and here in our family, we LOVE us some banana bread. It makes a great, quick breakfast for the boys on busy weekdays and Aaron loves to have a slice as dessert when it comes out of the oven.
I’ve mentioned this before, but we try to cut unnecessary cane sugar out of our diet whenever possible. Someday I’ll go into that more, but for now, just trust us that once you become used to your baked goods being a little less sweet, you will NOT miss it.
One of the key ingredients here is of course the very, very almost black bananas (the darker the sweeter) but also, using farm fresh eggs really makes a difference as well! I love replacing all or most of the cane sugar with local honey for the additional sweetness and I think you will too!
4 ripe bananas (I mean really ripe)
3 1/2 cups of flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 cup + 2 tablespoons of buttermilk
2 tsp vanilla
5 farm fresh chicken eggs
3/4 cup of honey
1/2 cup canola oil
1/2 cup of melted coconut oil
Optional: Powdered sugar or chocolate chips.
Preheat oven to 350. Grease two bread loaf pans.
In a large bowl, combine all of your dry ingredients (flour, baking soda, cinnamon, salt) and set aside.
Next, in your mixer if you have one, you’ll mash your bananas until blended. Start your mixer and begin adding ingredients one by one – buttermilk, vanilla, eggs individually, honey, canola oil, and coconut oil.
Once blended nicely, slowly add your mixed dry ingredients you’ve already prepared. Once well incorporated, you’ll pour into your greased loaf pans.
For a slightly sweeter loaf, sprinkle with chocolate chips OR powdered sugar.
Bake covered for 30 minutes. Remove foil and bake 40 more until toothpick test comes out clean.
Cool on a cooling rack. Serve with a little butter and a drizzle of honey for a richer treat!