Going Bananas Bread

I had a ton of overripe bananas that no one was going to eat, and I do not like wasting so I had do do something with them! What better way to eat them all than to make banana bread with them? This recipe is slightly different from other banana breads because I chose to use coconut sugar rather than regular granulated sugar. It's healthier and gives a deeper, nuttier flavor.

Ingredients:

-1 1/2cups all purpose flour

-1/2 cup cake flour

-3/4 teaspoon baking soda

-1/2 teaspoon salt

-4 ripe bananas (3 smashed, 1 sliced for top)

-1 cup coconut sugar

-1 stick melted butter (8 tablespoons)

-2 eggs

-2 teaspoons vanilla

Tools:

Loaf pan

Preheat oven to 350 degrees

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Step#1

Mash 3 bananas with a fork until well pureed.

Step#2

Add melted butter, coconut sugar, eggs and vanilla. Combine well.

Step#3

Stir in flour, baking soda and salt. Do not over mix! You want a light and fluffy bread, not a tough one.

Step#4

Spray a non-stick spray in your loaf pan and pour all batter in. Slice one banana and design however you like on top of batter.

Step#5

Bake on middle rack at 350 degrees for 50 to 60 minutes. It will be a deep golden color and shouldn’t be gooey in the middle. Add some warm honey butter on your slice and eat it up!

FUN FACT: Did you know that bananas contain two types of fiber that are present at different types of ripeness? They contain both Pectin in a ripe banana, and Resistant Starch in unripe bananas.