Description
I followed Beard’s recipe with a few minor adjustments. I used coconut oil instead of butter (mainly because it was quicker) and added ground flax seed because I like to add Omega 3’s where I can. Also, because I was baking with my toddler, we used only one bowl and basically dumped and mixed. The result turned out great, but I provided Beard’s method for purists.
Ingredients
Scale
- 2 cups (198 grams) all-purpose flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (114 grams) butter or (105 grams) coconut oil
- 1 cup (190 grams) granulated sugar
- 2 eggs
- 1 cup (about 2) mashed very ripe bananas
- 1/3 cup (75 ml) milk
- 1 teaspoon lemon juice or vinegar
- 1/2 cup (60 grams) chopped pecans or walnuts
Instructions
- Combine the flour with the soda and salt.
- Cream the butter and gradually add the sugar and mix well.
- Add the eggs and the bananas and blend thoroughly.
- Combine the milk and lemon juice, which will curdle a bit.
- Slowly and alternately fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients.
- Blend well after each addition.
- Stir in the nuts.
- Pour the batter into a buttered loaf pan or 12 muffin cups.
- Bake in a preheated 350 degree oven for 1 hour if baking a loaf or about 25 minutes for muffins.
- Prep Time: 10 mins
- Cook Time: 25 mins