Not every recipe we share on the Mag is actually from our moms, but this one really is! It has, of course, been slightly modified to fit the dietary standards to which we now hold ourselves in 2019 (no gluten, no processed sugar, etc.), and serves as a great reminder that we all grew up on mostly crap, and somehow turned out alright. Our kids will be just fine…

For the days when you want something hearty, squishy, and sweet — or just didn’t make enough smoothies to use up all your bananas before they turned brown — this homemade banana bread is where it’s AT. Takes about 10 minutes to whip all the ingredients together and then 45 minutes to an hour in the oven, so just enough time to clean out your inbox, get some laundry done, or watch 2.5 episodes of Workin’ Moms on Netflix.

Enjoy!

 

Ingredients

• 1/2 cup grass-fed butter (Kerrygold for the win!)
• 1 cup organic cane sugar
• 2 egg, beaten
• 2 cups GF flour (King Arthur is a great brand)
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 4 mashed bananas
• 1 Tbsp plant milk (Ripple Unsweetened Original pea milk is amazing and packs some protein)
• 1 Tbsp apple cider vinegar
• ½ bag dark chocolate chunks, if you’re feeling crazy

Directions

1. Preheat oven to 350 degrees
2. Butter and (GF) flour 1 large bread pan
3. In a large bowl, cream butter, sugar, and eggs
4. Add flour, salt, baking soda, and baking powder to the mixture
5. Add milk, vinegar, and banana pulp to the mixture
6. Fold in chocolate chunks if you went that route 😉
7. Pour into bread pan and spread evenly
8. Bake for 45 min-1 hour