During the current COVID-19 crisis I am seeing banana bread, literally EVERYWHERE! I do not mind it one bit, either. Banana bread is one of my favorite things in the universe. And there are so many recipes out there, that you are sure to find one that tickles your fancy.
I decided to jump on the banana bread bandwagon for a few reasons. One, I had a multitude of VERY ripe bananas. Two, I really love banana bread, but I don’t always love the extra sugar and other added ingredients it contains.
A few tips and tricks to remember with this recipe:
If your bananas are REALLY ripe, use the 1/3 cup of brown sugar listed in the recipe. If your bananas aren’t quite as ripe, you can always add just a touch of extra sugar, honey or maple syrup. You can actually substitute honey or maple syrup for all of the brown sugar, if you prefer.
When processing the oats, be sure that you pulse exactly 12 times. This will give you the texture you’re looking for. You want the oats to be pulverized slightly, but still want to see some pieces of oats. As a side note, I really like Bob’s Red Mill’s Gluten Free Oats. That way, if you decide you want to try this recipe as a gluten free option, you have one step already taken care of!
I added dates to this recipe, because I just wanted something a little different. Also, dates are a great source of fiber, rich in calcium and iron, as well as other vital minerals, like sodium, potassium, and magnesium. They have vitamins like thiamin, riboflavin, B6, folate (which I’m super conscious of, since I am expecting my third little love). So, if you weren’t a date believer before, I hope you are now.
Be sure you don’t overmix. Kind of like pancakes, you don’t want to mix this to oblivion. It will make your bread tough, and not nearly as moist and delectable as it should be!
When baking, check often, starting at 30 minutes. You want to take the bread out of the oven AS SOON as it’s done. Only let it sit for 5 minutes before turning out of pan to finish cooling. This will prevent it from overbaking. You “should” let this bread cool completely before slicing, but who am I kidding. I can usually only wait about 15 minutes before I cannot contain myself any longer.
Now, on with the show! As always, let me know what you think about this recipe over on Instagram @sugarandsalt.wellness!