3 large bananas, very ripe (or previously frozen)
1/2 cup olive oil or coconut oil (better texture than butter)
1/2 cup sugar, panela, or honey
1 teaspoon vanilla or almond or dashes of cinnamon or grated fresh ginger
2 large eggs
2 cups unbleached flour/whole wheat flour/spelt flour all work
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Preheat oven to 350 degrees Fahrenheit. Butter the loaf pan.
Mash the bananas with a hand or stand mixer. You should have 2 cups of mooshy banana. Set banana aside.
In a medium mixing bowl, combine honey, oil and extract
Add bananas and mix well.
Incorporate dry ingredients with a spatula, gently folding only until no more flour streaks remain.
Pour batter into prepared loaf pan and bake for 50-70 minutes. Test with a fork for doneness. When only a few moist crumbs cling to the fork, remove from oven immediately.
Cool in pan for 15 minutes. Invert onto cooling rack and allow to cool.
This recipe is extremely good with “carmel sauce” pour it on the bottom of the pan and pour the batter over it and then mix it within, or try the crumbly.