Alright, I know there are like a million banana bread recipes out there that you have tried. I am sure that this one is not much different because I mean it’s banana bread right! But when I tasted it I was like, “hot damn this is some good banana bread!”
Maybe it is because I used maple syrup instead of sugar. Maybe it is because I used eggs that I collected from my back yard. Maybe it is because I used raw milk in stead of pasteurized milk.
Who knows. All I know is that it came out mutha F-ing good. I know when people give recipes, they tell this long elaborate story about the recipe. I don’t have that here. What you see is what you get and what you get is a banana bread recipe! So on with it shall we.
Ingredients4-5 super rip bananas
1/4 cup raw milk (or pasteurized)
1/3 cup melted coconut oil
1/2 cup maple syrup
1 3/4 cup whole wheat flour
2 cups walnuts
1 teaspoon of baking soda
1 teaspoon of vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
-Preheat the oven to 325 degrees.
-Line a 9×5 baking loaf with parchment paper. Criss cross so that the whole pan is covered. You can grease it as well, but this makes for super easy clean up. And who want to clean up when there is warm banana bread that needs to be eaten.
-Peel your bananas and mash them with a fork. I left some chunks because I wanted little chunks of banana. But to each their own.
-If you bought whole walnuts, chop them up. If you were smart and bought already chopped walnuts, good for you, you are one step ahead. Reserve one cup for the top of your banana bread.
-Grab yourself a large bowl and toss in our melted coconut oil and maple syrup, whisk them both up nicely. Add one egg at a time. Add your mash banana and milk.
-Add in the vanilla, cinnamon, baking soda and salt. Whisk it all up like a mutha.
-Now add in your flour and 1 cup of your walnuts and fold them in until fully combined.
-Pour the batter into your lined loaf pan sprinkle a little bit of cinnamon on top and then sprinkle the remaining walnuts over the top of your batter.
-Throw that bad boy in the oven for about 60-65 minutes. Or until you are able to stick a toothpick in and it come out clean. Allow to cool for about 10 minutes. Or if you are anything like me and completely impatient, go ahead and pull your bread out, burn your fingers and cut yourself a slice of warm mutha f-ing delicious banana bread.
Happy Banana Bread Making Y’all!
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