We all need some encouragement sometimes to be lazy. This banana bread will give you ample motivation. I usually make a double batch so that I can freeze a loaf. This makes the ability to be lazy even easier. It’s also a fantastic way to have an impromptu always on hand. All you need is to whip up a little chocolate ganache and your friends will be ooing and aahhing, not only impressed that you made banana bread and were genius enough to freeze some, but that you also can whip up chocolate sauce on the spot!
3/4 cup coarsely chopped walnuts or pecans, toasted
1 1/4 cups whole wheat flour (or all purpose flour if that is what you have)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup coconut oil (or any oil that you have on hand will do)
3 medium overripe bananas, mashed (1 1/4 cups)
1 teaspoon pure vanilla extract
- Preheat the oven to 350°.
- Coat a 9-by-5-inch loaf pan with cooking spray.
- In a sauté pan toast the walnuts or pecans on the stove over medium heat until fragrant; let cool.
- In a medium bowl, whisk the flour with the baking soda, cinnamon, nutmeg, cloves and salt.
- In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy.
- Add the mashed bananas and vanilla and beat until smooth.
- Stir in the dry ingredients until thoroughly blended.
- Fold in the nuts.
- Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
Then eat and smile. I really think you’ll want to take a slice back to bed with a cup of coffee, but as I said, it’s a versatile treat. Take some to work for a mid-day snack, serve it as dessert, or give it away as a present to a loved one.
Most of all, enjoy.
Download the recipe as PDF: Banana-Bread-Recipe