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Killer Banana Bread

Banana Bread fresh out of the ovenSo, having a few bananas getting to the point where they were almost beyond redemption – so ripe the skin has darkened and thinned out – is the perfect opportunity to magically turn it into a delicious banana bread.


  • 1 cup of ripe bananas, mashed
  • 3 tablespoons sour cream or whole plain yogurt
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon of high quality vanilla extract
  • 1 cup brown sugar (or sub your preferred sweetener)
  • 1 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 1 stick unsalted butter (European style butter preferred such as Plugra or Kerrygold)

Optional Add-Ins:

1 cup mini bittersweet chocolate chips, or toasted & chopped up pecans or walnuts


  1. Preheat oven to 350 degrees (180 Celsius)
  2. In a medium bowl mash bananas, add dairy and vanilla
  3. In a separate bowl, sift the flours, flaxseed, salt, baking powder and baking soda
  4. In the mixer using a paddle, cream the butter, then add the brown sugar until fully incorporated and somewhat fluffy
  5. Add the egg and beat until mixed in
  6. Add the flour mixture and beat until mixed. Make sure to stop the mixer and scrape the paddle and scrape the sides and bottom so that batter is fully incorporated.
  7. Grease and flour a standard baking breadpan; pour in batter which will be quite thick).
  8. Tap baking pan on counter a couple of times to remove air bubbles.
  9. Place on central baking rack in oven and bake for 45-50 minutes, until a lovely golden crust develops and the inside is no longer wet with a toothpick tester.
  10. Pull out of the oven and let it cool on a rack. Turn out onto a platter, slice and serve.

Bon Appetit!






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