Avocados and Ales

We always buy bananas at the beginning of the week for packed lunches, so inevitably at the end of the week we have a few very ripe bananas leftover. Because of this, I’ve been baking this banana bread almost every week for months. We always have a loaf on the counter to snack on after dinner or with coffee. The recipe is originally by Isa at Post Punk Kitchen, and it’s become our favorite.  I love adding chocolate chips, blueberries, or topping it with struesel topping.

A trick I’ve learned recently is that if your bananas are not quite banana bread ripe, but too ripe for normal eating, you can toss them in a 350°F oven until they are black and mushy.

If you love your family, make this bread. I promise they will love you back.

Ingredients:
• 1/2 cup brown sugar
• 1/2 cups white sugar
• 1/2 cup coconut oil
• 3 very ripe bananas, mashed well
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 cup vanilla almond milk, mixed with 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Directions:
1. Cream together the coconut oil and sugars. Add bananas, almond milk, and vanilla.
2. Mix in flour, baking soda, salt and spices.
3. Pour batter into greased 8×4 pan.  Bake for an hour to an hour 10 minutes at 350 ˚ F.

Tags: bananas, bread, breakfast, food, recipe, vegan, vegetarian