We’ve all been there, standing in the produce aisle deciding on whether you want to be a good adult and get just one or two bananas or more. But you are a grownup, one who eats their fruits & veggies daily. Then reality sets in and now you have half a bunch of uneaten, slightly overripe bananas that need to be eaten or tossed.
But who likes super soggy bananas? Not me. Definitely not me.
The adult in question was my husband and the bananas were three. So I mashed them all up with some vanilla extract and bourbon and gathered ingredients for banana bread. This recipe is so simple and quick that you’ll find yourself purposely not eating the bananas so you have a legit excuse to indulge.
Like any proper bread recipe you mix the dry and then the wet and then mix them together. All you need is flour, sugar, baking powder & soda, salt, a pinch of cinnamon and a dash of nutmeg. Cinnamon and nutmeg are optional but they really take this banana bread recipe to a whole new level.
Most banana bread recipes call for a cup or so of mashed up banana but my bread as SUPER moist because I used three. And because my mother-in-law owns an off-size loaf pan so I had to increase the recipe a little. Even still the bananas were plentiful and it made a really moist treat.
Mash the bananas.
Mix the dry ingredients together. Experiment with different spices like clove, nutmeg or allspice to change up the taste.
Mix wet ingredients (plant butter & sugar or oil & sugar) and then mix dry with wet until just blended. Banana bread isn’t a smooth dough so don’t worry about a few lumps.
As you can see it was incredibly long but my impromptu changes still filled out the pan nicely. And adding parchment paper to the pan meant it was easy to take out and slice for serving.
I didn’t add anything else to this banana bread recipe, other than walnuts, but sometimes a nice glaze will make a nice addition to turn this treat into the perfect vegan dessert.
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