It’s Good Friday and Easter weekend ya’ll. I won’t be going home, but my little brother and I will be celebrating here and my friend Whitney and I have plans for a sunrise hike Sunday morning which I’m so excited about. This week I’m feeling grateful for this life I live.
So since it’s Good Friday and Easter is on Sunday, I hope you’ll be baking up some goodies for brunch on Sunday, or all weekend long really. Is there ever an inappropriate time for baked goods?
Yea, I didn’t think so either.
That’s what I grew up on and I still love it when my momma makes it, or sometimes I’ll make it when I’m home. It just feels good ya know?
I’ve baked a whole lotta banana bread recipes and some of my very favorite are…
these banana almond muffins from minimalist baker
this banana bread recipe from edible perspective
this blueberry walnut banana bread from daily garnish
Honestly, I don’t discriminate when it comes to banana bread.
And I often hoard bananas and wait for them to get super black just so I can bake something.
This version I’m sharing with you guys today is super simple. I’d actually think of it more as a banana flavored oat bread rather than a sweeter banana bread you traditionally think of. The only sweetness comes from bananas alone. That’s it. In this recipe, the blacker your bananas are the better.
Black bananas = super sweet bananas. And you only need about two more ingredients, flax and some flour. I used oat flour in this batch which give it a slightly sweet and nutty taste. But you could also use spelt flour or whole wheat pasty flour as well. Just some bananas, flax, and flour for a basic banana bread that comes together in about 3 minutes! I like this because it can be a vehicle for anything – pb & j sandwich, butter, chocolate chips, Nutella, honey….whatever!
I made mine into mini muffins because I think they are adorable and the perfect poppable snack, but you could totally make these into big muffins or bread too. And feel free to add some mix-ins! Raisins, walnuts, shredded coconut or even chocolate chips!
I like them plain because I think they’re the perfect vehicle for peanut butter.
Or PB & J.
A slice of this bread [or a few muffins] spread with PB & J and a green smoothie is one of my favorite summertime breakfasts.
Basic Banana Bread makes 24 mini muffins, 12 regular muffins, or 1 loaf
2 cups oat flour [or spelt or whole wheat pastry flour]
2 tablespoons ground flaxseed + 1/3 cup warm water
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 tablespoon cinnamon
2 teaspoons pure vanilla extract
2 cups mashed very ripe banana [about 4-5 bananas]
Preheat oven to 350 degrees. Begin by placing the flax + water in a small bowl and set aside for 5 minutes for it to “gel”. Then mash your bananas in the bottom of a big bowl. Add in the rest of the ingredients. Then add in the flax mixture and gently stir until just combined. Pour mixture into greased muffin tins or a loaf pan. If making mini-muffins bake for 10-12 minutes, if making regular muffins bake for 15-17 minutes and if making bread bake for 45-55 minutes or until a toothpick comes out clean.
Can you use a regular egg instead of a flag egg?
yep I’ve made it with a real egg too!
Made this yesterday and it was SO GOOD!! Love how simple it is and yet the taste is amazing! Going to top today’s slices with some honey PB 😄
love love love this recipe! super easy, delicious, and easy to “dress up”! 🙂 Thanks, Robyn!
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