My collage roommate @alexandralibania once made this banana bread and my mind was totally blown away. I had never tried banana bread up until this point in my life because rip bananas weren’t my thing. I also didn’t like banana flavored things. Well folks this banana bread change the course of my path forever.
The original recipe was created by Alexandr’s grandmother and since I have zero boundaries or respect for secret family recipes, I begged her to share the recipe with me.
She allowed me to take a picture of her computer screen where she has saved the recipe. The recipe lived in my favorites folder in my phone till I got around to buying this cute recipe tin. I bought additional recipe cards and my goal is to fill this tin up with recipes generations to come can enjoy.
I’ve made modifications to the original recipe. Without furthered, here’s the recipe for your enjoyment.
- 1/2 cup butter
- 2 eggs
- 4-5 smashed ripen bananas
- 1/2 cup almond milk
- 2 cups flour
- 1 TBSP baking soda
- 1 TBSP baking powder
- 1/2 cup sugar
- 1/2 cup brown sugar
- pinch of salt
- Preheat the oven to 350 degrees
- Combine the wet ingredients
- Dump ripped bananas in mixer and let it do the work for ya
- Add room temperature butter cut into squares
- Add one egg at a time
- Add almond milk
- Slowly add dry ingredients to mixer
- Baking soda followed by baking powder*
- Flour one cup at a time
- Sugar followed by salt
- The mixer can be poured into a bread loaf baking pan or into muffins.
- Bake for one hour
I like to throw in extras to give the banana bread some sass. This time I added chocolate chips. In the past I’ve added mini peanut butter cups and walnuts.
*YES both are important, I use to think they were the same thing and can do without one, or double the one I had on hand. But they are very different! Like metoprolol tartrate and metoprolol succinate different.