|Inspiration: now in baking form|
|I can't believe it's not butter|
|They smell really good|
Banana bread is my beloved way of cleaning out the fruit basket each week, attempting to make up for lost time. Due to the roasting, one could probably get away with using simply ripe bananas, as opposed to the very ripe listed in every recipe. Still, the strength of flavor will undoubtedly improve if you wait until the skins have begun to spot.
4 very ripe bananas
1/2 c turbinado sugar
2 tbs vanilla paste or extract
1 tbs ground flax seeds + 3 tbs water (1 egg, for non-vegans)
1/3 c almond milk
1 1/2 c whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp sea salt
2 tbs turbinado sugar + 1/2 tsp cinnamon (topping)
Preheat an oven to 350 F.
Place the bananas, peel and all, on a lined baking sheet and roast until darkly browned and bubbling with juices, about 30 minutes. Allow to cool.
Lightly grease a loaf pan with some vegetable oil and set aside.
In a large mixing bowl, mash the peeled bananas, sugar, and vanilla together with a fork until lumpy, but thoroughly combined.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Pour the dry mix directly into the banana mixture and stir until just incorporated.
Bake until deeply fragrant and a toothpick inserted into the center of the loaf comes out clean, about 45 minutes.
Unmold from the pan and allow the bread to cool completely on the wire rack.