This banana bread is so addictively delicious, despite how tremendously foolproof it is to make. Sam, one of my best friends, forwarded me the recipe from her aunt, who got it from the Alpha-Bakery Gold Medal Children’s Cookbook. Literally, you just mix all the ingredients together and bake in 325°F for a little over an hour. If you’ve got a few rotten bananas lying around, do yourself a favor and make this right now.
Ingredients
3/4 cup Monkfruit sugar substitute
3 large bananas, ripe
3/4 cup of vegetable oil
2 eggs
2 cups of AP flour
CHUNKS OF SUGAR FREE CHOCOLATE, eyeballit
2 tsp of baking powder
2 tsp of vanilla
1/2 tsp of salt
Instructions
- Heat oven to 325°F.
- Coat a loaf pan with butter.
- Mix bananas, sugar (or substitute), oil, vanilla, and eggs until cohesive in a bowl, then mix in the rest of the dry ingredients. Pour into the pan.
- Bake for 70 minutes, or until a toothpick comes out clean.
- Let cool, and enjoy!
I like to substitute the nuts in the original recipe for chocolate chunks. Monkfruit sugar sub is totally optional, and not required. This bread pairs so well with my morning coffee, and stays incredibly *moist* for at least a week and a half. Like it never got dry, nor did it lose its original flavor. 10/10.
Until the next post, hope all of you stay safe out there and mask up!
-Mimi 🙂
Relatability: 10
