Banana Bread

366.  What to do with over-ripe, blackened, bananas?  This is an every day problem most of us deal with.  You hate to throw them away so you pop them in the freezer only to have them moved around for 6 months.  And they just land in the trash anyway.  So just make a quick batch of Banana Bread or muffins.
  Although most Banana Bread recipes are basic and produce a nice banana loaf, they seem to be too sweet.  So here is a recipe that is low in sugar and you can adjust it to your liking.  And it is great for diabetic diets and if you are watching your sugar intake.  If you'd like, you could always add a bit of sugar to the recipe, up to 3/4 cup for added sweetness.  But I would suggest serving jam or honey is the best solution.  You can also substitute the coconut oil for butter and use all white flour, 2 cups to be exact and eliminate the almond meal, bran and whole wheat flour.  But to taste the original recipe is worth it.  I know in certain parts of the country it is hard to find almond meal or bran.  So use what you have and substitute.  This is a very versatile recipe.

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 This is a beautiful Banana Bread loaf.  It is light on the inside and has a crisp outer crust.  Keeps well for 3 days at room temp.  But it won't last that long.

"When life gives you rotten bananas, make banana bread!"  ~Charles Hobbs

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."  ~M.F.K. Fisher