I've been stockpiling over-ripe bananas in the freezer, which pays dividends: a ready supply of all the bananary goodness I need for whatever I want to bake on a given day. It's perfect. Since I've already got banana chocolate chip cake down, I decided a great banana bread would be next. With it's delicious, yet almost-breakfast-taste, it's a perfect snack any time of the day.
3 very ripe bananas (preferably frozen)
1 1/2 cups unbleached white flour
1/2 cup raw sugar
1 1/2 tsp baking soda
2 tbsp ground flax seed
3 tbsp water
1/3 cup vegetable oil
1 tsp vanilla
2 tsp cinnamon
2-3 tbsp chopped almonds
*** FYI: If substituting applecause for oil, use 1/3 cup sauce but consider adding 2 tbsp flour to offset the chewiness
1) Preheat oven to 350 degrees
2) Whisk together flax seed and water, set aside to thicken
3) In a large bowl, add bananas, oil, and vanilla. Mash together. Add the sugar, and flax/water combination, mix well.
5) In a medium bowl, combine dry ingredients.
6) Slowly stir dry ingredients into wet ingredients, mixing until a sticky dough has formed
7) Grease a loaf pan
8) Pour dough into pan, top with chopped almonds
9) Bake in oven for 60 minutes
10) Remove from oven, let cool 10+ minutes, then enjoy!