When you have three ripe bananas and you start to see little fruit flies congregating in the kitchen you know it is time to make a move! Whether you unpeel the bananas and place them in the freezer for a smoothie at a later time or you begin to think about what you can make with them, I would begin by pointing you in the direction of this simple, delicious recipe for banana bread that can easily be adapted into your own variation by adding chocolate, nuts, seeds, apples, etc..
I give all kudos and credit to my friend, Sabrina, of Sabrina Patricia, because she shared this recipe with me. Thanks again!
PS - Sabrina will also be the next guest on the MNB Podcast so be sure to tune in!
2 ripe bananas
80 ml plant milk (1/3 cup)
80 ml oil (1/3 cup)
50 g oats (1/2 cup)
1 tsp baking powder
210 g flour (a little over 2 cups)
Optional: chipped nuts, chocolate, seeds, apple, pears
Mash the bananas and mix with all wet ingredients. Add dry ingredients to the bowl. Stir.
Spoon the dough into a loaf pan add toppings as you like and bake for 40-50 minutes at 180 degrees celsius (356 fahrenheit).