**This is not a gluten-free recipe and was posted before I eliminated gluten from my diet.**
What do you do when you have bananas that are getting too ripe? Yep, that's right. It's banana bread time.
Banana bread (adapted from "Sweet and Sugarfree" by Karen Barkie)
3/4 cup mashed banana (I used 2 small bananas and came up slightly short, so added some unsweetened applesauce)
1/3 cup coconut oil, melted (canola oil will work too)
1/2 cup water
2 cups whole wheat pastry flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup walnuts, chopped
Beat banana, oil, eggs, and water together until creamy. Add everything except the nuts and beat well. Stir in nuts. Oil and flour a loaf pan, and pour batter in. Bake at 325 for 45 min, or until inserted knife comes out clean. Ideally, remove from pan and let cool on rack (mine was stuck to the pan). Refrigerate or freeze leftovers (which is always necessary for desserts baked without sugar).
This was delicious. Subtly sweet, as I've come to expect (and love!) from this book. And oh so nutty! I had to freeze most of it so that I wouldn't eat the whole loaf in one sitting. Fortunately (or perhaps unfortunately), it's not that hard to thaw...