Banana Monkey Bread

This recipe has become somewhat of a staple in my household. We usually buy bananas to either make smoothies or bread. I have modified this recipe many times over and probably will continue to do so as it is very versatile and a great way to get in your fiber during those busy mornings. It's filling and full of good stuff for you.

Preheat oven to 350degrees.

Dry Mixture:
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup of quick oats
2 tablespoon of ground flaxseeds
1 tablespoon of baking soda
1/2 teaspoon of cinnamon
dash of salt

Sift all purpose and whole wheat flour into a mixing bowl to break up any clumps. Add the rest of the dry ingredients straight into the bowl. Use a bigger bowl since the wet ingredients will be added to this later.

Wet Mixture:

5 ripe bananas
2 eggs
3 heaping tablespoons of brown sugar
3 tablespoon of peanut butter (if refrigerated, set out on counter for 20 minutes to soften)
1 teaspoon of vanilla extract
2 tablespoon of butter (I shave it off the bar and gauge the amount by eyeballing it)
1/3 cup of milk

Peel all bananas and toss into a bowl separate from dry mixture. Crack eggs, add sugar, butter, extract and peanut into same bowl. I like to run a butter knife through the mixture to cut up the banana into small pieces. Next, use a potato masher to mash bananas and mix in the rest of the wet ingredients. The consistent should be somewhat runny (mainly b/c of the eggs) and small lumps. Add mixture to dry mixture and mix in with a sturdy fork or whatever tool you have available.  It should resemble a tossing motion as youre trying to mix in the wet with the dry while ensuring that you are not overworking the dough. Add the milk to further moisten the ingredients.

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Grease loaf pan and pour in final mixture. Gently shake pan to level mixture. Bake at 350degrees for about 45 minutes. If the top looks like its burning then cover it with a piece of tin foil to prevent further browning. Insert toothpick to check its readiness, it should come out clean.

My brother took a chunk out before I could take a picture!

This is how the bananas should be looking to make bread. At this point the bananas are extra sweetened due to the ripeness which requires less sugar to be used in the recipe. If the bananas in your grocery store are not ripe then make sure to check out their selection of reduced produce. They're good, if not better than non-reduced bananas as there is no wait time required for the bananas to ripen!

Enjoy!