Real Food with Steph: Banana Bread

I make banana bread at least 1–2 times per month. It’s a great way to use up overripe bananas (which I despise) and can be really simple to make. This recipe doesn’t use any eggs, which results in a slightly dense texture compared to traditional banana bread. I use this recipe especially in the winter when my chickens aren’t laying very many eggs. Since I make this bread so often, it means I can save the eggs for breakfast. Give it a try — it’s a great post-run snack, especially when smothered with some good quality butter or ghee.

BANANA BREAD

2 ripe bananas
1 T apple cider vinegar or lemon juice
2 c flour (I used oat flour)
½ c rolled oats
1 t baking soda
½ t salt
½ t cinnamon
½ c melted butter or coconut oil
½ c honey
1 c milk (2% or plant-based)
1 t vanilla extract

Optional:

½ c chopped walnuts

½ c chocolate chips

DIRECTIONS

Pre-heat oven to 350. Mash bananas and set aside. Add apple cider vinegar or lemon juice to milk and set aside to curdle. Mix flour, oats, baking soda, salt, and cinnamon in a large bowl. Set aside. Melt butter and honey over low heat. Add to the bowl with bananas, along with the vanilla and stir until well combined. Add the milk and stir again. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in walnuts and chocolate chips. Bake is a well-greased bread pan for 40–45 minutes or until the top is slightly brown. Allow the bread to cool slightly before cutting. Spread with butter or ghee before and enjoy!

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