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…
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.