Tonight something happened in my household that rarely occurs: a surplus of ripe bananas. Normally, we go through bananas like water thanks to my brother, N. I decided to take advantage of this unprecedented plethora of bananas and bake a banana-themed dessert. This recipe is one of my favorites because of its simplicity, and because it lends itself so well to vegan baking. Bananas are a natural binder, which makes them an ideal replacement for eggs in baking. Also, the bananas add a really nice level of sweetness so you don't have to go overboard with the sweetener. Oh, and did I mention that the finished product tastes fantastic? I hope you enjoy this incredibly simple recipe for healthy, delicious banana bread or muffins. (All photo credit goes to the amazing Tori Johnson).
Banana Bread or Muffins
Ingredients:
Ingredients:
Wet:
4 ripe bananas
1 to 1 1/4 cup honey or agave nectar
1 Tbs. applesauce
1 Tbs. coconut oil
1 Tbs. vanilla
4 ripe bananas
1 to 1 1/4 cup honey or agave nectar
1 Tbs. applesauce
1 Tbs. coconut oil
1 Tbs. vanilla
Dry:
2 1/4 cups white whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tbs. cinnamon
2 1/4 cups white whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tbs. cinnamon
Optional: blueberries or walnuts
Preheat the oven to 350. Mash the bananas in a medium-sized bowl. Stir in the rest of the wet ingredients and mix well. Stir together the dry ingredients in a separate, smaller bowl. Mix the dry ingredients with the wet mixture. Add blueberries or walnuts, if desired. Measure into bread pans or muffin pans and bake until done (the time varies greatly depending on whether you are baking muffins or bread).
I've found that this recipe works best in mini bread pans or a muffin pan so the inside can bake thoroughly without the outside getting too brown. My absolute favorite thing to make with this recipe? Baby muffins. As Jim Gaffigan would say: "I'll just have one or twelve."
