Prep time – 30 minutes. Cook time 55 minutes.
2 ½ cups all purpose flour. (Or 1 ¼ all purpose flour and 1 ¼ cups brown rice flour)
I tsp baking soda
1 tsp baking powder
1/4 tsp pumpkin pie spice
pinch of salt
4 ripe bananas
¼ cup honey
¼ cup olive oil
1 teaspoon vanilla extract
1. Preheat oven to 350. Grease a loaf pan (5 x 9) or use a non-stick one.
2. Whisk together all dry ingredients in a medium bowl.
3. Mash bananas in a large bowl. Whisk in the rest of the wet ingredients.
4. Add half of dry mixture to wet mixture, stir. Then add the other half. Do not overmix, but make sure that there are no pockets of dry flour.
5. Put batter into prepared pan and spread evenly.
6. Bake for 40 minutes, pull out and gently slice open the top of the bread, making a line in the center. Spread open the two sides a bit. The top middle is the last to cook, and this helps it along. Cover the loaf with some aluminum foil and put it back in for 15 minutes.
7. It is done when it is a deep golden brown and a toothpick inserted into the center comes out clean.
8. Let cool in pan on wire rack at least 10 minutes. Remove bread from pan and let cool completely on rack.
I had a pretty awesome recipe for banana bread that I’d put together nearly twenty years ago. This isn’t quite it, but it isn’t far off.
For some unknown reason, I didn’t make banana bread at all for nearly 15 years. For some other unknown reason, I decided to make it this Monday. I tried to find the recipe and found something like what I remember, but it wasn’t in my handwriting. I looked up banana bread in a few other cookbooks and online and cobbled this together from all of that. It works pretty well. It is pretty dense. I use not-overripe bananas because my husband doesn’t like really mushy and over sweet bananas.
This tastes pretty amazing warmed up and served with ice cream. It also makes for a pretty nice breakfast on the go.