Never let ripe bananas go to waste.
Time: 60-90 minutes
When to eat it: Anytime you have some overripe (or frozen) bananas on hand
Perks: Vegan, low cost, whole food ingredients, no salt, no sugar or added sweeteners, easily made raw, nutrient dense
Sh*t You Need:
Dry ingredients:
½ cup oat flour (oatmeal food-processed until flour texture)
½ cup almond flour
½ Tablespoon baking powder
Ground cinnamon
Wet ingredients:
2-3 mashed bananas (fresh or frozen)
2 eggs
¼ cup creamy peanut butter
¼ cup coconut oil, melted and cooled
2 Tablespoons maple syrup (honey or agave also work well)
Loaf pan
Oven
Whisk
Large bowl
The Recipe:
1. Preheat oven to 350 degrees. 2. Line or spray a loaf pan. 3. Peel bananas and put them in a microwave safe dish. Microwave on high (1 minute if fresh, 2 minutes if using frozen) to soften the bananas. Mash with a fork until smooth- it is okay if a few lumps remain. 4. Whisk together all wet ingredients (mashed banana, eggs, maple syrup, peanut butter, and coconut oil) in a large bowl until well mixed. 5. Add dry ingredients (flours, baking powder, and cinnamon) to the bowl and mix together until smooth. Note I used a combo of oat and almond flours. This recipe works well with a cup of just about any flour! I like oat flour because it is a whole grain and oats contains lysine, which aids in muscle recovery. Almond flour is low in carbohydrates and contains healthy fats! 6. Fold in any extras that you’d like—I added ¼ chocolate chips. Walnuts, blueberries, strawberries, or raisins would all be amazing! If dairy free, be sure to use dairy-free chocolate chips. 7. Bake for 45 minutes (you should be able to stick a toothpick in and have it come out clean). 8. Let cool for about 20 minutes. (Optional: mix chocolate chips with a little coconut oil, and microwave for 15 second increments stirring in between each bout until you are able to drizzle on top.) 9. Enjoy!!
Recipe was contributed by Annie Geckle (University of Richmond). Check out her for more.
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