I was given one bunch of baby bananas which were a childhood favorite, and while it is possible for me to eat all of them in one serving, I decided to try to make banana bread for the first time ever. Yes, the FIRST time ever.
- 10 ripe baby bananas (or 3 regular sized bananas)
- 1/4 cup blueberries
- 1/4 cup (plus a bit more for the loaf pan) melted coconut oil
- 1/4 cup almond milk
- 1/2 cup organic coconut sugar
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups white whole wheat flour (King Arthur brand)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- Honey to taste
Preheat oven to 350 degrees Fahrenheit.
Mash 8 baby bananas in a bowl. Add coconut oil (it might solidify a bit, but it's really fine even if it does), almond milk, coconut sugar, vanilla extract, and salt. Mix to combine with a spatula or whisk. Sift the dry ingredients (flour, cinnamon, baking soda) together and mix in with the wet ingredients. It is a very thick batter and has to be spread and formed into the loaf pan.
Pour the blueberries on top and push them into the batter. Slice 2 baby bananas into coins and place them on top as desired. Bake for 45 minutes, then cover in foil and bake for another 10 minutes. Once out of the oven, make sure to separate the perimeter of the loaf from the pan and cool in the pan on a wire rack for 5 minutes. Following that, remove the loaf and continue to cool on a wire rack for another 15 minutes.
Slice and serve with fresh fruit and honey, or peanut butter, or jam!