The best part about almost rotten bananas? Banana bread! Monday at work we had completely bruised bananas, that were destined to be thrown out before I plopped them in my bag and brought them home. This recipe is absolutely delicious and very easy to make. Instead of sugar, I used agave. Instead of white flour, I used wheat flour. This is amazingly moist and absolutely adorable if you use mini loaf pans (we just happen to have mini ones but of course you can use a regular one!) I know you'll love this recipe! Above is what it looks like when you take it out of the oven and can't wait long enough to eat it. Also, try it toasted with creamy natural peanut butter for breakfast!
Nanner Bread (adapted from "How to Cook Everything's" Banana Bread recipe by Mark Bittman)
2 cups whole wheat flour
2 tbs milk (organic whole milk recommended)
8 tbs (1 stick butter)
1 tsp sea salt
1 1/2 tsp baking powder
3 1/2 extremely ripe bananas
1 tsp vanilla extract
1/2 cup + 1 tbs agave nectar
Preheat oven to 350 degrees F. Grease either a 9 x 5 inch loaf pan, or 3 mini loaf pans with butter. Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas. Add vanilla and [agave, 2 tbs milk] to wet mixture. Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla. Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.