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!

Ingredients

• 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

Directions

1. Preheat oven to 375 degrees.
2. Add the first five ingredients to a large bowl and combine.
3. In a medium bowl, combine the remaining three ingredients. If necessary, mash the bananas until mostly blended (some chunks are okay).
4. Add the wet ingredients to the dry ingredients in the large bowl and mix until well combined. The batter will be very thick.
5. Pour the batter into a greased loaf pan.
6. Bake for about 45 minutes or until a toothpick comes out clean.

Adapted from Peaceful Dumpling’s Best Vegan Chocolate Chip Banana Bread