Sunday is synonymous with lounge day, brunch day or get-myself-prepared-for-the-week day. It’s the day I spend extra time preparing breakfast (if I’m not out with The Brunch Club), meticulously filling out my planner (aka my life’s bible), or doing double loads of laundry that I haven’t gotten around to doing.
It also means that the pantry is half full and the fridge is near empty–aside from the once in a while used condiments. For me, it’s also a time to use up whatever is left before the afternoon grocery trip occurs… and most of the time that really means my overripe bananas that didn’t make it in a smoothie the past week!
Okay, and I’ve had some serious cravings lately that have been uncontrollable–think kid in a candy shop but instead, a twenty-something mad woman in a bakery. It gets intense. From finishing up leftover red velvet vanilla pudding poke cake from Easter and cake pops from a little cutie’s birthday party, my “sweet” choices were not the best choices. But a girl’s got to have something to satisfy that craving, right? If brownies were in sight, that would’ve been highly dangerous.
There’s a solution to that, though. And one that doesn’t result in going overboard with guilt.
Limited ingredients have never stopped me from making something happen, and today that led me to guilt-free banana bread. I’ll also mention that this recipe happens to be vegan (shout out to my vegan friends) so everyone can enjoy. That’s right, hasta la vista eggs and dairy!
- 3 large ripe bananas
- ¼ cup sugar *
- 3 Tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon *
- ½ tsp nutmeg *
- 1.5 cups whole wheat flour
- 1.5 tsp baking powder
- 1 Tbsp chia seeds
- 1 Tbsp flax seeds
- Preheat the oven to 350 degrees, and grease a 9x5 loaf pan with coconut oil.
- In a large bowl, mash bananas with sugar until smooth. Stir in coconut oil, vanilla extract, cinnamon and nutmeg.
- Using a sifter, add flour and baking powder—combine thoroughly. Mix in chia seeds and flax seeds. Pour contents into greased loaf pan and sprinkle additional sugar, cinnamon and nutmeg on top. Bake for 30 minutes, or until toothpick comes out clean.
- Remove from pan and cool on a wire rack.
- *Use additional for topping