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My oldest son has been wanting to make banana bread forever. This week I noticed we had a few overly ripe bananas. These bananas were to the point I could not even pawn off them off if I cut them up. So I looked up some recipes and realized I had everything I needed to make banana bread with the exception of butter. (I don’t know how that happened… as I am a Southerner and butter is essential to life).
I DID have Coconut oil, so I decided to try it as a substitute for the butter. The bread turned out great!
What You Need:
3 very ripe bananas (peeled)
1/3 cup of coconut oil
3/4 cup sugar
1 egg (beaten)
1 teaspoon vanilla extract
1 1/2 cups of self rising flour
Pinch of salt
(2 handsome assistants- optional)
Preheat the oven to 350°F and lightly grease a 4×8-inch loaf pan.
Grab a large bowl and mash up the bananas. (This is where the pictures of the process stop as my pajama clad assistants needed assistance.)
Next stir in butter, salt, egg and vanilla extract. Then mix in the flour.
Pour the batter into the loaf pan. Bake for approximately 1 hour (or until a toothpick inserted into the center comes out clean)
Remove from oven and allow your bread to cool completely, slice and serve.
This bread is very simple and fast to prepare. Plus, you probably already have everything you need to make it. My kids liked this banana bread recipe because it doesn’t have nuts…but you could always add nuts if you like.
My Recipe adapted from this recipe
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