I’m on this new food share philosophy I’ve coined: Bake it forward…
Any baked good I put in the oven these days I vow to share a portion with family, friends, neighbors, the community… you name it. It’s my little way to pay it forward and show the people in – and around – my life how much I care. One for me to eat… one to share as a treat!
So are you ready to make someone’s day? Bake banana bread! I don’t know a soul who would not want a slice, well, besides my older sister, Alli. But, hey, that girl doesn’t even like peanut butter. How on earth are we blood related? Strange, I know.
So to make my bake it forward way of life a little easier I did double the recipe. One batch of muffins (easier than slices bread to share) and one loaf for home (anyone keen for afternoon tea?). Enjoy this a-peel-ing treat!
- 3 ripe bananas, mashed
- ⅓ cup oil (coconut, extra-virgin olive or vegetable oil)
- ½ cup honey
- 2 eggs
- ¼ cup milk or water
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- ¾ cup rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon nutmeg and ginger (optional)
- Optional mix-ins: ½ cup nuts (walnuts, pecans), chocolate chips, raisons or dried fruit or 1 sliced banana
- Preheat the oven to 350°F or 170°C
- Grease a bread loaf pan (4x8 inch) or line a grease a 12-hole muffin pan if you’re making muffins instead of bread
- In a mixing bowl, mash the banana with a fork until smooth and stir in the remaining wet ingredients, including oil, honey, eggs, milk/water, and vanilla
- In a separate mixing bowl combine the dry ingredients, including the flour, oats, cinnamon, baking soda, nutmeg and ginger
- Add the flour mix to the wet ingredients and pour the mixed batter into the loaf or muffin pan
- Bake 40-50 minutes for the bread loaf or 20 minutes for muffins, or until a toothpick inserted in the center comes out clean
- Remove from oven and cool completely, slice and serve