Aside from my father, whose throat has the potential to close allergic reaction style at the mere sight of a banana, is there anyone who doesn’t love a good loaf of BB?
While I was travelling in Africa six or seven lifetimes ago and staying with my friend Matt, we had this brain wave to make some banana bread. Within 26 seconds we were in the back of a taxi, going to a local ‘supermarket’ to find all we needed to make the perfect banana bread. This may seem like an easy thing, because in this North American world of ours, it is. Banana bread is easy to make. But in Senegal, finding a cake pan, baking soda, flour, eggs and bananas was a little more involved. It actually involved about six stops which included a few shops, a hardware store, a chemist type place and the haggling with a fruit seller. And a Rahmadan prayer delay when everything closed.
Since then, whenever I am in a hot sunny locale where those little sweet as sweet bananas are ripe for the picking and massively abundant, there are always a few that wind up a little bruised, beaten or just plain over-ripe.
Have no fear! Banana bread is here. Or, that’s what I thought when I saw a collection of bananas turning a darker shade of black in our fridge in Jamaica.
As it turns out, the only thing better than fresh baked banana bread is fresh baked banana bread with a cup of green tea for breakfast, enjoyed while gazing out to sea.
With the holidays coming, you’ll need that extra space in your freezer. Pull out those nasty old frozen bananas you put in there long ago. Defrost them and get baking. You for sure have all you need to make this goodness.
Oatmeal Banana Bread
1 1/2 cups gluten free flour (rice flour)
1/2 cup rolled oats
1 tsp Baking soda
2 1/2 tsp baking powder
1 heaping tsp ground cinnamon
3-4 ripe bananas, mashed
1/3 cup apple sauce
1/4 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
pinch of sea salt
- Preheat oven to 350
- In a mixing bowl, mix together all dry ingredients (flour, oats, baking soda, baking powder, sea salt and cinnamon)
- In a separate bowl mix together the remaining ingredients until thoroughly mixed
- Mix the wet into the dry
- Mix until well blended
- Grease a 9-inch Pyrex with coconut oil and dust with a little flour
- Pour batter into the pan and distribute evenly with a spatula
- Place in the middle of the oven and bake for 40 minute or until lightly brown on top, firm to the touch and a toothpick comes out clean
Option: Chocolate chips! Add about a 1/2 cup once batter is mixed. That turns this from banana bread into banana cake.
You might also want to check out this Chocolate Chip Banana Bread Recipe
Question Of The Day: What’s your favourite banana treat?