Banana Bread is an excellent vehicle for overripe bananas. It’s breakfast, a snack, or dessert. It can be tasty without being overly sweet. It’s a perfect comfort food. You can accompany it with cheese, especially a sharp cheddar, fruit, a hard-boiled egg, or a combination of all the above.
This is a double recipe - because you will wish you had made a second loaf anyway. If you feel like two loaves would be too much temptation, halve the recipe.
Ingredients
1 ⅓ cup sorghum flour
1 cup arrowroot
1 cup very well ground pecans, or substitute 1 cup almond flour
2 ½ tsp ceylon cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg
½ cup maple sugar (this may seem a little low, but the bananas add to the sweetness, and you can adjust as per your preferences)
¾ cup olive oil
4 eggs, beaten
¾ cup water
4-6 very ripe sliced bananas, either fresh or defrosted (you can slice ripe bananas and freeze in a container - no need to freeze on a baking sheet). The number of bananas you use depends on their size. If you have smallish bananas, you’ll need 6.
Directions
Preheat your oven to 350 degrees.
Combine the first 8 ingredients in a bowl and mix well.
Beat the eggs in a second bowl, add the olive oil and water and beat to mix. Pour the dry ingredients into the egg bowl, mix, and lastly add the bananas and combine.
Pour the mixture into your oiled loaf pans, and cook in the oven for 50 minutes. Check for doneness with a toothpick.
Remove from the oven, and let cool for at least 20 minutes in the pans before extracting. Enjoy!