Banana Bread

My baby girl loves bananas so I usually have some that are just too ripe to eat. I decided to make banana bread with them yesterday. It was very easy to make. The bread is not too sweet and has a dense crumb.

Aside from the sugar, this bread is not too bad for you. It has a bunch of bananas, whole wheat flour and olive oil.

Banana Bread

2 1/3 cups overripe bananas pressed tight into measuring cups
1/2 cup olive oil

3/4 cup light brown sugar, packed tight
2 large eggs
1 cup white whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon sea salt
 
Add the bananas to a bowl and mash them well with a potato masher. Add eggs to the bananas and mix with the masher. Add the sugar and oil to the bowl and stir. Add the dry ingredients and mix until combined.
 
Grease a loaf pan with natural shortening and line bottom with parchment paper or put 1/4 cup of sliced almonds or raw oatmeal on the bottom. This prevent the bread from sticking to the bottom. Pour in the batter and if you like sprinkle the top with sliced almonds.
 
Bake at 350 F in the center rack for about 60 minutes or until the top is firm to touch. Let the bread cool completely and then invert out of the pan. I think that is bread is better after it sits for a couple of hours.

Slice into 1/2 - 1 inch slices and enjoy! If the bread is around after 1 day, slice it and freeze it to prevent molding.

makes 1 loaf