My name is Moriah and I'm a wife, mother, graphic designer, baker, cooker, etc. I just named a few of my favorite titles. I hope to bring yummy real food recipes to you, as well as fun art projects for the Wee Heart Art parents out there. I live in sunny San Diego, CA with my husband David, 17-month old son Johnny, and pup Famous. Now, onto what you've been waiting for...banana bread!
My Grandma Shirley was a great woman and the best baker, in my humble opinion. I've been making her famous banana bread in my home for years, but I have been altering her recipe because she used a lot of sugar and Crisco, ah! Below you will find the recipe to make this delicious, moist banana bread that is perfect for pot-lucks or just a rainy day. I've included the option to use butter or a combination of coconut oil and applesauce, your choice. The above pictured is with the coconut oil and applesauce and it turned out amazing!
ingredients:
3 medium-large bananas
1/2 cup melted butter OR 1/4 cup coconut oil (heat then measure) + 1/4 cup applesauce
1 beaten egg
1/2 cup sugar
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp vanilla extract
get to work:
1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. In a small bowl, add flour and baking soda and whisk to incorporate.
3. Mash bananas in large mixing bowl with a potato masher. Add melted butter OR applesauce (save coconut oil for last because it hardens fast), beaten egg, and sugar. Mix well. I use a spoon, but a mixer works too.
4. Add the flour mixture to the banana mixture and stir.
5. Finally add vanilla extract and coconut oil (if using).
6. Place batter in loaf pan and bake for 45 minutes. I always start checking at 40 minutes and I use the tried and true toothpick method. When the toothpick comes out clean, it's finished.
This has been a blast, hope you enjoy me and my recipe!
Check me out at etsy.com/shop/moriahbedient
No comments
Post a Comment