For some reason I always seem to have overripe bananas lying around. I don’t mind though because overripe bananas make the very best banana bread! It may sound gross but I like to wait until bananas have turned completely black on the outside before I bake with them. At that point, I know they’re bursting with flavor and will infuse any baked good with banana-rich goodness. I had three of these perfectly ripened bananas in the house yesterday and my husband was starting to get repulsed by looking at them, so it was a great excuse to whip up a loaf of my favorite banana bread.
I’m a huge fan of this banana bread recipe because it requires just a handful of healthy ingredients and isn’t loaded with sugar or fat. I can eat a slice for breakfast without feeling like I’m starting my day off with a piece of cake, and that’s not something I can say for most quick breads. I typically top it with a dab of peanut butter but you can add any spread you like, or eat it plain, whatever strikes your fancy!
- 1 cup of oat flour
- 1 cup all-purpose flour (you can use all all-purpose if you prefer)
- ⅓ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 3 medium, very ripe bananas
- ½ cup applesauce
- 1 tbsp coconut oil
- Preheat oven to 375 degrees.
- Add the first five ingredients to a large bowl and combine.
- In a medium bowl, combine the remaining three ingredients. If necessary, mash the bananas until mostly blended (some chunks are okay).
- Add the wet ingredients to the dry ingredients in the large bowl and mix until well combined. The batter will be very thick.
- Pour the batter into a greased loaf pan.
- Bake for about 45 minutes or until a toothpick comes out clean.