This was a simple recipe to make and great for those super ripe bananas. And mine were...almost not yellow anymore. Hint: if you can't make banana bread and you have left over bananas, peel them, stick them in a baggy, and freeze for smoothies!
Credit for the recipe goes to: http://www.breadtopia.com/moist-whole-wheat-banana-bread/
Ingredients:
½ cup (1 stick) unsalted butter (I used salted because I didn't have unsalted, and it turned out great. I just put in less salt with the dry ingredients.)
½ cup packed light or dark brown sugar (or use raw honey!)
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract (overflowing. balances flavor if you use honey instead of sugar.)
1 ½ cups mashed ripe banana (about 3 medium to large browning bananas)
¼ cup honey or grade B maple syrup
2 large eggs
1 1/2 - 2 cups whole wheat flour, traditional or white whole wheat (sub almond butter for GAPS)
½ cups chopped walnuts
Directions:
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Mine came out super dark because of the brown bananas and wheat flour. SO good.
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