Yum! Banana bread is such a wonderful comfort food. It’s the only food that I can think of that’s made from an overripe fruit. At my previous job, people would bring their black, spotty bananas to me, and I would magically transform them into golden banana bread.
Did you know that you can put those nasty black bananas in the freezer with their skins on? Just let them thaw for about 2 hours, and you can squeeze the banana out. (warning, it’s a little gross) You could peel them and freeze them, too. I’m just a tad lazy.
This recipe is a version using coconut oil instead of vegetable oil, and reducing the sugar. Both tweaks make the bread more healthy, and I think better tasting.
So bring me your tired, your brown, your mushy bananas…
3 ripe bananas
3/4 cup white sugar
4 Tablespoons coconut oil, melted so it’s in liquid form
3 Tablespoons buttermilk
1 large egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
Optional: shredded sweetened coconut, you don’t have to use this, but I love coconut!
1. Place bananas in the bowl of a mixer with the paddle attachment. Mix bananas until they are mashed well.
2. Mix in sugar, coconut oil, and buttermilk until combined. Mix in egg.
3. Combine dry ingredients in a small bowl, then add slowly to the banana mixture. Mix until just combined, don’t overmix. (you can mix in the shredded coconut here in whatever amount you like…i think 1/2 cup is good)
4. Grease a loaf pan, or 3 mini loaf pans. Pour into pan, sprinkle with shredded coconut if desired. Bake at 325 F for 1 hour for loaf pan, or 35 minutes for mini loaf pans. Test with a toothpick, if it comes out clean, it’s ready.
5. Let cool in pan for 5 minutes, then transfer to cooling rack.
This freezes really well. Wrap cooled bread tightly in plastic wrap, and place in freezer bag.
This recipe can be doubled or tripled. If you use frozen bananas, I recommend using 1 frozen (thawed) and 2 ripe ones, because frozen bananas are pretty moist.