This is pronounced Ba-nah-nah Bread. Nana is the loving nickname my family calls me and now I've used that to create this fluffy, yummy, oh-so-delicious, banana bread. Oh and baking tip that is very useful: If your bananas aren't ripe enough (by ripe I mean practically black), put them in an oven of around 250º F and let it soak up the heat for around 10-15 min. They'll be pretty ripe by then.
10 servings (1 loaf)
Ingredients:
3 extremely ripe bananas, mashed
1/2 cup olive oil or coconut oil
1/2 cup raw sugar, granulated
***You can replace the nutmeg, cloves, and allspice with cinnamon. Using these different spices just brings a different dimension to the bread.
Preheat oven at 375º F. (Honestly, I forget this step all the time. As long as your oven is on for 5min before you put whatever you're cooking in, you'll be fine).
Mash the bananas in a medium sized bowl. After they're mashed, add in the sugar and stir the sugar in. Let it sit for a while as you work on the dry ingredients.
Using a whisk (bc strainers are so overrated), mix the flour, baking powder, baking soda, spices, and salt together until they're well integrated.
Add the white vinegar into the dry mixture and you should see bubbles some bubbles form due to the reaction between the baking soda and the vinegar. Then add the oil and bananas to the dry mixture.
Whisk until everything is well mixed.
Get a bread pan or any rectangular pan and coat it with oil. Add a piece of parchment paper if you'd like because it makes for an easy removal.
Pour the mixture into the pan and gently tap it a couple of times to make it even. If the top is uneven, you can wet a large metal spoon and smooth over the top.
Bake at 375ºF for about 50 - 60 min.
Take it out and cut it into 10 slices after it has cooled.
Nutrition Facts (per serving):
