Banana Bread

? Butter � 6 Tbl. At room temperature, plus some for greasing pan ? Sugar � 1 cup ? Bananas � 2 or 3 very ripe, coarsely mashed ? Eggs (large) � 3, lightly beaten ? Almond Milk � 1?2 cup ? White Vinegar � 2 tsp. ? Flour (all purpose) � 2 cups, plus extra for flouring pan ? Baking Soda � 1 tsp. ? Baking Powder � 1 tsp. ? GROUND NUTMEG � 1 teaspoon ? NUTS � 3?4 cup, coarsely chopped (walnuts, pecans, or hazelnuts) [optional]

method

1. Prepare ingredients: Preheat oven to 350�F. Grease and lightly flour a 9x5 inch loaf pan. 2. In heavy duty mixer fitted with paddle, beat together the coconut oil and the sugar on medium speed until creamy, about 1 minute. Add bananas and eggs and beat until smooth. Add the almond milk and vinegar and beat until just combined. 3. In a bowl, sift together the flour, baking soda, baking powder, nutmeg. Stir in the nuts (if using). Add the dry Ingredients: to the banana mixture and beat until just combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. 4. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the pan sides, about an hour and 10 minutes. A cake tester inserted into the center should come out clean. Let rest in pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices to serve.

notes

You can substitute coconut oil for the butter. Using unrefined coconut oil will give a slight tropical flavor to the bread. If your bananas are not ripe: Preheat the oven to 300 degrees F and arrange your bananas on a baking sheet. Bake the bananas for about 30 minutes, until they become soft and the skins turn black, then remove the tray from the oven. Adapted from Williams-Sonoma �Bread�