Banana Bread (or Muffins)

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Nothing beats baking on a blizzardy day!  The yummy smell of banana bread is competing with the smell of wet, tuckered out, snow dog.  Can’t have everything.

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OR

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  • 1/3 cup coconut oil
  • 1/2 cup brown sugar
  • 3 very ripe bananas*
  • 2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened original almond milk, or non-dairy milk of your choosing
  • 1 tsp vanilla
  • OPTIONAL: 1/2 – 1 cup add-ins of choice; I’ve done chocolate chips before, but today I did frozen blueberries (do NOT thaw – stir them into batter frozen)

Preheat oven to 350 degrees.

In a large bowl, cream together the coconut oil and brown sugar with an electric beater.  (Patience – this will take a couple of minutes.) Add bananas and beat until well pureed and combined.  Add remaining ingredients except add-ins.  Beat until well combined and smooth, scraping down sides as needed.  STIR (with a spoon) in add-ins.

Prepare a loaf pan with a rectangle of parchment on the bottom and oiled and floured sides.  Dump contents of bowl into loaf pan and bake for 1 hour.  (You may want to check after 50 minutes – see if a toothpick comes out clean when stuck into the crack in the top surface.)  Alternatively, line a cupcake pan with wrappers and fill each 2/3 with batter.  Bake 20 minutes.  (Makes about 17 muffins.)

Allow to cool for 10 minutes in pan.  Then turn upside down onto a cooling rack (you can carefully flip back over if you wish) to cool the rest of the way.

**Chef’s Note: If you have bananas in the house that are brown, put them in the freezer for later banana bread use.  When you want to make banana bread, thaw them out on the counter (or in the microwave for a bit), cut the top off and squeeze into the bowl!**

Modified from this recipe.

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