Banana Bread Anonymous

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There use to be a little coffee shop below an apartment building I lived in once that made hands down the best Banana Bread. It was Vegan and at the time, so was I. One day the owner loaned me a book, when I got home I opened the book and folded inside the middle of it was the hand written recipe for the banana bread! Fuuuuge yes! The recipe was mine!! Im going to give you the vegan recipe and London’s easy peasy go-to recipe. You’ll enjoy both!

BTW, Banana Bread is high in carbs and perfect for post bike riding, running, or heavy lifting gym days.

 

Ingredients I Used: (Non-Vegan)

5 very ripe bananas, peeled

1 + 1/4 cup whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. real vanilla extract

9 tbsp. butter, softened

2 large eggs

1/3 cup brown sugar (or coconut sugar, or sugar in the raw or honey)

1 tbsp. cinnamon

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Vegan Version:

5 very ripe bananas, peeled

3/4 cup of coconut oil or vegetable oil (or melted vegan butter, I like coconut oil)

3 tbsp. coconut milk or almond milk

2 cups whole wheat flour

1 tbsp. vanilla extract

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp cinnamon

1/4 tsp clove

1/4 tsp nutmeg

 

For Those Tracking Diet: (this is for the non vegan version)

Makes 2 full bread loaf pans (8 servings)

per serving:

protein: 5g

carbs: 39g

fat: 14.4g

Total Calories: 294

 

This Is How I Made It: (both versions can follow the same directions)

preheat oven to 350 degrees

In a large bowl beat together the butter (or oil) with the sugar, eggs and vanilla. Then mix the rest of the ingredients together. Beat in the bananas as you go. (I like to keep mine somewhat chunky)

Divide the batter into 2 greased bread pans and bake for 50 minutes or until the bread is fully cooked. (stick a tooth pick into the center and if it comes out clean, its done.)

Eat warm with lots of salty butter. LOVE

 

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