This is my husband’s weakness. Fix him a loaf of banana bread and he’ll be one happy camper, that is, until it’s gone. If it were up to him, we’d always have a fresh loaf around at all times. I would love to make that happen more often but we can’t seem to keep bananas around the house long enough for them to turn really ripe. Sigh. I did manage to hide some bananas from him and once they start getting too speckle-y and brown, he won’t touch them. That, my friends, is how I finally managed to get a loaf made! If you follow me on Instagram (@saltedcrown), you would have seen the photo I posted of the fresh banana bread I had made to surprise my hubby with last night. He had to work late so I wanted to make something special for him while he was out. To win brownie points, I cleaned the kitchen, did the laundry, AND made banana bread for him. Score one for the wifey. I hadn’t originally planned on posting this recipe quite yet, but after such good feedback and comments from some of my sweet followers, I decided to go ahead and share it on the blog. This is a recipe that my sweet grandmother, better known as Meme, mailed to me when I moved away. She has always made the absolute best banana bread (I believe that woman can do no wrong in a kitchen) and I was so excited to finally get my hands on her recipe. I had been toying around with the idea of making a healthier, gluten free version and last night’s attempt was a complete success! I substituted quinoa flour for plain flour which gave it a more nutty flavor. I also substituted regular sugar for coconut sugar because, well, it’s coconut sugar. How could you not?
1 c. quinoa flour
1/2 c. Mazola oil
1/2 tsp. baking soda
1/2 tsp. salt
1 c. raw coconut sugar
1 tsp. organic vanilla
1/2 c. pecan pieces (I was out of pecans so I replaced it with slivered almonds)
3 really ripe organic bananas
Preheat oven to 325 degrees.
Beat eggs until they’re fluffy. Then add sugar, oil, and vanilla.
In a separate bowl, mix flour, baking soda, and salt with a fork.
Once well mixed, add to egg mixture.
Mash bananas with a fork until creamy and fold into mixture along with the pecans.
Bake in a loaf pan that has been greased and floured.
Bake for 30-40 minutes or until cake tester comes out clean.
Be careful not to overcook – Lower temperature in oven if it begins to get too brown.
(I baked mine for 30 minutes at 350 degrees then lowered the temp. to 325 and baked 5 more minutes.)
Plate – Anthropologie | Gold Utensils – West Elm | Pot Holder – West Elm