The mother of all banana bread recipes

I have a little present for you all. It was a gift given to me many years ago, even before Honey. I got this recipe from my friend Kate all those years ago scribbled on a post-it.

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My dog-eared copy of THE RECIPE. It’s been lost several times, good thing I have it memorized.

You would think after all these years I’d upgrade to something other than a post-it, like this. (HINT HINT Honey, my birthday and Christmas are coming.) The beauty of this recipe is that it is extremely malleable. I don’t make it the way it’s written on the post-it anymore. First off, I stopped making it in a loaf pan and make it as muffins.  I’ve been able to adapt it to make it gluten free and dairy free.  This recipe is such a favorite in my house that I make it almost every week. There are almost always frozen bananas in my freezer just for this purpose.  it couldn’t be simpler to do.  The girls love helping me make them too and will pull their stools up to the counter to be my “dumper’ or “mixer”.

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Note the not-so-attractive green linoleum counters in the new house. At least the trivet is cute.

Honey and I read lots of food blogs and while we get lots of recipes Honey’s biggest pet peeve is that the writer writes forever about nothing and then gives you the recipe. Don’t worry, I’m not that girl. Here it is with my substitutions and notes included:

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3 bananas (can be previously frozen and defrosted)

1 egg (you could very easily use a flax egg or other egg substitute here but I never have)

1 cup sugar (I typically substitute 1/2 cup maple syrup, you can also use 1 cup coconut sugar)

1 1/2 cups all purpose flour (I use 1 cup brown rice flour and 1/2 cup white rice flour)

1/4 cup applesauce (instead of the butter)

1 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 350, spray muffin tin or loaf pan with cooking spray.  Add all ingredients to a mixing bowl and combine until moist.  You can mix by hand but I typically use the stand mixer because it’s easier.  Pour batter into tins or loaf pan.  Depending on how liquidy the batter is or how heavy-handed I am with my muffin pour, I might not get a full dozen.  Bake muffins for 20-25 minutes or loaf for 50-60 minutes until toothpick in the center comes out clean.  I’ve made these so many times I can tell they’re done by how they smell.  Seriously.  I’m some kind of banana bread savant.

Here are some of the optional additions to the recipe:
– 1 tablespoon ground flax seeds (good for fiber, the kids don’t notice)
-1 cup mini chocolate chips (We use Enjoy Life mini chips because they are allergy safe)
The first two are the ones we add weekly. Every once in a while I like to mix it up with 1 diced apple and 1 teaspoon cinnamon.

I’m guessing you could do some nuts too but I don’t eat nuts,or blueberries or zucchini.  Really I think  you could add anything to this basic recipe and it would come out great.

That’s it, give it a try and let me know how it goes. If I do make a loaf my favorite way to eat it is toasted with peanut butter (or sunbutter if you’re peanut allergic like me).  It doesn’t really work toasted as a muffin.  If you get creative and add something different to the batter please comment below. Happy baking!

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