There are quite a few things that are synonymous with fall: crunchy leaves, pumpkin spice lattes, pumpkin patches, knee-high boots… the list goes on and on. When it comes to fall-inspired foods though, I have a few specific things that come to mind. I always think of banana nut bread and pumpkin pie. The smell of them cooking in the oven radiates fall throughout your home. It’s like living in a Yankee Candle. I absolutely love it.
True story: I once thought I’d be super Martha Stewart-esque and bake a pumpkin pie from scratch. Move over Libby’s can, I thought to myself, I was headed straight to the source to get my ingredients! So, I went to the pumpkin patch and picked out a pumpkin. A pumpkin, that in my mind, I was going to gut and use to make my Pinterest-worthy pumpkin pie. Only thing was, who knew that the pumpkins at the patch are not the same as the ones you use for baking? I found that out the hard way.
I removed the pie from the oven and was so proud of myself. I must’ve made my boyfriend come over at least 5 times to admire it as it cooled. The admiration quickly turned to laughter though, as I went to slice into the pie. We cut into it and as we pulled the first slice upwards, the entire rest of the pie filling came up with it. It was like a massive mound of pumpkin spider webs.
“You left the stringy things from the pumpkin in there?” I remember my boyfriend asking. Yes, yes I did, because it was my first time baking a pumpkin pie. A pumpkin pie from scratch, dammit. I had no idea that the strings wouldn’t melt, or that furthermore, they weren’t supposed to even be in there in the first place. I can tell you one thing now though, I usually just stick to the tried and true Libby’s recipe. Of course, every time I make a pumpkin pie, my boyfriend (now fiancé) can’t help but reminisce about my first pumpkin pie aka my “pumpkin try.”
So, without further ado, here’s my yummy banana nut bread recipe. No pumpkin strings attached.
1 hour and 10 minutes
1 hour and 20 minutes
16 servings (8 slices and then slice in half)
WHAT YOU NEED
I Can’t Believe It’s Not Butter
Frozen Ripe Bananas
Unbleached All-Purpose Flour
Coconut Oil Spray
1/2 cup I can’t believe it’s not butter
1 1/4 cups coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 eggs (beat them)
3-4 overripe bananas (freeze them the night before, thaw them for 2 hours at room temp., then peel and mash them)
1/4 cup almond milk
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup walnuts (chopped)
Coconut oil spray
Prior to starting the recipe, freeze 3-4 overripe bananas (the peel should be black). Before you plan to make this recipe, take the frozen bananas out of the freezer, let them thaw at room temperature, then peel and mash them. This takes about 2 hours, so keep that in mind. Freezing the bananas will add sweetness to the banana bread and make the flavor better overall.
Pre-heat oven to 350
1. Mix butter and sugar. It helps if you soften the butter first
2. Add in vanilla, cinnamon and eggs
3. Mix all of your dry ingredients together in a separate bowl. Then switch back and forth between adding a scoop of the mashed bananas (include any extra banana liquid too) and then a little of the almond milk. Continue this rhythm until they’re all mixed together
4. Add in nuts (or leave them out if you prefer)
5. Mix all of the ingredients together
6. Spray coconut oil generously on the inside of a small bread pan
7. Pour all of your ingredients into the bread pan
8. Bake at 350 for 1 hour (check around the 1 hour mark and if it needs longer, keep it in an additional 10-15 minutes). You can test if it’s ready by placing a toothpick in it. If you take the toothpick out and it comes out clean, it’s ready
I’d love to hear if you end up trying this recipe and what you think. So, let me know and be sure to tag me on Instagram @melaniemineau!