Our family seems to go on runs of eating bananas. We’ll go through ten in three days and buy more but then only eat a few the rest of the week as the brown speckles continue to accumulate.
My go-to for using up brown bananas is a quick bread but I’ve yet to really hit on a home run recipe that isn’t overly loaded with sugar but still tastes good. Adapted from Triathlete magazine this one has a bunch of ingredients but is packed with potassium, healthy fats and protein. It’s moist, airy, fluffy, delicious, sort of nutritious and very satisfying.
The one drawback to this recipe off the top is the amount of ingredients. It’s not short.
Okay, let’s talk about the vanilla pudding. It’s not a completely new thing, but thanks to Chrissy Teigen and her viral Twitter banana bread recipe it’s enjoying a new life as the magic ingredient that gives the bread “a fluffy, moist texture.” Who am I to argue with a supermodel?
First step, blend the dry ingredients in one bowl. And then mix the mashed up banana, the pumpkin and the coconut milk in another small bowl.
Cream the butter and sugar, then add the eggs, one at a time, then the pumpkin/banana/coconut mixture.
Next, blend the dry ingredients slowly with the wet.
Fold in any add-ins that you are using. The recipe can handle 1 to 1 1/2 cups add-ins. For me, it’s not a quick bread without chocolate chips.
Finally, pour the combined batter into the prepared loaf pan and gently tap the pan on the counter to release any air bubbles. It’s going to bake for a good long time (65-75 minutes). Once a toothpick or knife comes out clean, remove from the oven and let it sit in the pan for 10 minutes before removing completely.
This bread is great for a quick healthy-ish breakfast or a sustaining mid-afternoon snack to get you through that late day craving or energy dip.