What’s Crackin? I was making breakfast this morning and decided to kick it off with some Chobani Blueberry Yogurt as an appetizer. I spotted some very ripe bananas hanging on my banana tree and thought of slicing it up with the yogurt. The bananas were too ripe. So I knew today was the day to make some banana almond bread because I don’t make banana bread when I want too I make banana bread when the banana’s are ready. This is my cooking pattern, which is great. Takes all the pressure off.
I don’t use walnuts in this banana bread recipe but almonds because I’m out of walnuts. Egg Cracker is very handy so I don’t have to worry about the egg chips. Plugging my product Egg Cracker. 🙂 The other thing I like to add to the recipe is one scoop of NOW Pea Protein powder. Have to be nutritious with food, my body appreciates the effort. The other ingredient I was out of was agave so I used brown sugar. For every 1 cup of brown sugar substitute 2/3 cup agave.
Preheat oven to 350 degrees. Cooking time will be 60 minutes. Wash your hands before starting.
Put everything in a bowl like in the picture above.
Mash it with your hands is best and don’t tell anyone. Or use a spoon. Lastly if you have too use a mixer, they work great.
Pour contents in a 9 x 5 pan. I didn’t have one available so I used the trusty ole Iron Skillet. Boohyah! Don’t mess with the Iron Skillet Dude.
And the Iron skillet cooked the bottom a bit more than I liked. I will probably cook it for 55 min next time in the iron skillet and double the ingredients because it came out a little thin. Banana Almond Bread has to be tall and not looking like a pancake. Work in progress. 🙂