There are two kinds of banana bread people in this world.
The ones that have bananas sitting in their fruit basket on their kitchen counter naturally turning brown that eventually become banana bread.
And the ones that purposely buy bananas to sit on their counter with post-it notes saying, “DO NOT TOUCH”, waiting to ripen to be ready to make banana bread.
I am the latter. I always have been.
I think this is because I’m a fair-weather banana eater. Once they have a single brown spot on them, that’s it. They’re done.
So I usually either hurry up to eat them, or hurry up to freeze them at their peak ripeness (…Unripe-ness? To each their own!)
But once they’re ripe, I fan open my Fannie Farmer cookbook (it naturally opens right to the Banana Bread page—it’s a 1500 page cookbook, and I use about 3 recipes from it!), and spice it up a bit with some warming spices in my cabinet (pie spice, if on hand—otherwise, cinnamon, allspice and cloves).
Super easy. Super tasty. Especially smeared with peanut or almond butter.
Breakfast, snack or dessert—it’s incredible.
- 3 overripe bananas
- 2 eggs
- 1 cup white flour
- 1 cup whole wheat flour
- 1/2 cup coconut sugar
- 1/4 cup white sugar
- 1 1/4 teaspoon pie spice
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Preheat the oven to 350ª F. Grease a loaf pan.
Peel bananas and mash well in a large bowl. Crack the eggs into the bowl and stir well.
Add the wheat flour, white flour, coconut sugar, white sugar, pie spice, salt and baking soda to the bowl. Stir until combined.
Pour the mixture into the greased loaf pan. Bake for 45-60 minutes, or until a toothpick comes out clean!