BANANA BREAD

IMG_6310Whenever I buy bananas, I usually have a few left over in the bunch that have turned soft and super ripe before we can eat them all. Sometimes I freeze them for morning smoothies, but I have also started making batches of banana bread and freezing it. I bake a loaf, let it cool, and then slice thick slices. I wrap each slice individually in plastic wrap and put them all in a freezer bag. Whenever I want a slice, I simply pull one out and toast it. The exterior of the bread gets a wonderful crunch and it is so delicious in the morning with some goat cream cheese and a cup of coffee.

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BANANA BREAD

nonstick vegetable or canola oil spray

1 3/4 cups unbleached cake flour

1 1/2 teaspoons baking soda

3/4 teaspoon sea salt

3 large eggs

1 1/2 cups organic cane sugar

2-3 mashed ripe bananas

3/4 cup vegetable oil or canola oil

1 cup raw walnuts, chopped

IMG_6287Preheat oven to 350 degrees. Coat a 9x5x3 loaf pan with nonstick spray. Dust the pan lightly with a little flour to coat.

Whisk the flour, baking soda, and salt in a small bowl to combine.

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IMG_6293In a medium bowl, whisk together the eggs, sugar, bananas, and oil until smooth. Add the dry ingredients and stir to combine. Stir in the walnuts.

IMG_6292Scrape the batter into the loaf pan and bake for 60-70 minutes, or until a tester inserted into the middle of the load comes out clean.

IMG_6309Let the bread cool. Run a knife around the edges of the loaf to release it from the pan. Turn it out of the pan and let cool completely before slicing.

IMG_6321Slice the bread into thick slices, about an inch. If you plan on freezing the slices, individually wrap each piece in plastic wrap. Freeze in a large freezer bag.

IMG_6312When you are ready to eat, pull a slice out of the freezer. Remove the plastic wrap and toast until heated through. Top with butter or cream cheese.

IMG_6326Enjoy!

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