cleverchickadee

I never seem to be able to get to bananas before they brown. Once they go brown they are too sweet. I picked up a few bananas last week and then things just got crazy and once again they browned before I thought about it.

As the sweet smell wafted through my apartment, I figured I should make some banana bread.

I cannot eat much soy, so I try to switch out my oils to non-soy based oils and fats. One of those common soy fats is brand named Crisco (vegetable shorting). A good swap out for Crisco is coconut oil. Coconut oil is a saturated fat, that in years back got a bad rap for being a saturated fat but is now looked at as a healthy fat because of the way your body digests it.

Anyway, my 84 year old friend gave me this recipe and then I swapped it out. Switching out the oils worked great.

Here is what you need:

Wet:

• ½ Cup of Coconut oil
• 1 Cup of sugar
• 2 eggs
• 4 medium sized browned bananas (mashed)

Dry:

• 2 Cups of flour
• ½ teaspoon of salt
• 1 teaspoon baking powder
• 1 teaspoon of baking soda

Other:

• ½ Cups of walnuts or pecans broken into small pieces (optional)

Here is what you are going to do:

1. heat your oven to 350⁰
2. in a large bowl fluff the sugar and the coconut oil until it is thoroughly mixed

1. add the eggs and beat the eggs into the oil and sugar
2. add the smashed bananas
3. in a smaller bowl combine and mix the dry ingredients (save for the nuts)
4. add the dry ingredients and mix in a little
5. add the nuts and finish mixing completely

1. grease (with coconut oil) your bread pans, I like the small ones, but you can also use a regular side loaf pan
2. pour your batter into the pans
3. bake for 45-60 minutes (depends on the pan size, the smaller ones take less time)
4. remove when they are browned on top and you can poke them with a toothpick and it comes out clean

Serve warm or room temperature, it is super delicious with cream cheese!