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| banana bread loaf |
This is the recipe of the week.
I've never really liked banana bread so this is a BIG jump for me to even list a recipe with banana and bread in the same sentence. Ask my friend Elly. As a kid, one of our childhood friend's mothers would always make us eat banana bread for birthdays, potlucks, and when we went over to her house. We had soo much of it that it ruined it for the both of us.
The other day, Brian had this "NECESSITY" to make this bread. Knowing how I did not have one bit of interest in making it, let alone eating it, he found the recipe, got the ingredients together, and did the baking. Elly and I were driving back from surfing and he says "There is some awesome banana bread waiting for you" We just started making fun of how gross it was and how we suffered childhood trauma by eating banana bread. Anyways, we got back and gave it a shot. I wanted to say that eating it reconfirmed the dislike in banana bread, but when we realized how good it was, this had to go in the blog.... so this is to giving banana bread another chance... and a big-ups to Brian who found the recipe!
1 cup almond meal
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3 eggs
3 very ripe bananas (if you the bananas are still not super ripe to the point of being black, you can also blend them for a few seconds)
1/2 cup conola oil
1/2 cup maple syrup
1 tsp vanilla extract
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate bowl.
Add the dry to the wet. (you can add additional items if you want to make the banana bread a little fancier... try grain sweetened chocolate chips)
bake @ 340 degrees for 1 hour
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| photo courtesy of Brian Mott |
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| photo courtesy of Brian Mott |
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