Recipe: Banana Bread

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Do not disparage sad looking bananas! An overripe banana is sweeter and perfect for baking or freezing for smoothies.

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Ingredients

Wet Ingredients:
3 large overripe bananas
2 T ground flaxseed
1/3 c coconut milk
1/3 c coconut oil, melted
2 T maple syrup
2 t vanilla extract

Dry Ingredients:
1/4 c plus 2 T cane sugar
1/2 c rolled oats
1 t baking soda
1/2 t baking powder
1/2 t sea salt
1 1/2 c whole wheat flour

Optional Toppings:
Chopped pecans, sliced banana, chopped walnuts, chocolate chips

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  1. Preheat the oven to 350°F.
  2. Lightly spray 9 x 5″ loaf pan (or parchment paper-lined loaf pan) with oil and set aside.
  3. In a large bowl mash the banana until almost smooth.
  4. Stir in wet ingredients (flax, milk, oil, syrup, vanilla) into banana until combined.
  5. Stir dry ingredients into the wet mixture one by one, in the order listed (sugar, oats, baking soda, baking powder, salt, flour) until just combined.
  6. Using a spatula, pour batter into the loaf pan and spread out evenly.
  7. Add toppings, if desired.
  8. Bake uncovered for 45 to 55 minutes until lightly golden and firm on top. Do a toothpick or butter knife test in the middle of the loaf to confirm it’s done. Mine took 52 minutes to bake.
  9. Place pan on a cooling rack for 30 minutes.
  10. If you did not use parchment paper, slide a knife around the loaf to loosen it and gently remove it from the pan. Place on a cutting board and slice.

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Good with breakfast, paired with coffee, as dessert, or as a host gift.

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Rick was eager to dig in and followed me around with a butter knife while I finished taking photos.

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Apollo Aldrich was there, too.

Store in an airtight container. Enjoy!

Adapted from Vegan Banana Bread.

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