I love baking. I'm also not a 'precise' baker. I read lots of cookbooks, blogs, recipes. Most say that you have to measure, weigh, etc etc. I have always been a bit 'sloppy' with my measurements, and I can't remember once that it wasn't passable. I love to bake so much that I bake for all of my neighbors, yet I rarely eat my creations except for a little taste myself.
Anyway, I found this wonderful banana bread recipe, that I used to follow to the letter (and actually know it by memory) and here it is The best banana bread recipe .
But now that I'm trying to 'make do' with what we have, I tweaked it a little. I didn't want to purchase any more coconut flakes once I had used up what we already had. But I did have a huge bag in the freezer of slivered almonds. So this is now what I make until the almonds run out.
I tend to save time by getting everything measured and ready to go. I get it all set up the night before.
I was able to get this bread baked before going to my friend Margaret H's house to pick up my share of our Zaycon chicken. I will post more about this the first time we cook with the chicken to give a review and to share more about the cost savings and local products they offer.
Back to topic. I used: 1 and 3/4 cups of flour, 1 egg, 1/3 cup melted coconut oil, 1/2 cup stevia/sugar for baking, 1 1/2 tspn baking soda, cinnamon (by sight) vanilla (by sight) chocolate chips (by sight) and slivered almonds (by sight, but more than less) 3 - 5 bananas that are past peel and eat stage. The bananas were .39 cents a lb. This picture shows 5 bananas, I used four. I used Pam style spray on a very old (at least 18 years) stoneware from Pampered Chef loaf pan, mixed all the ingredients, threw it in the pan, and in the oven for 45-50 minutes at 350 degrees on Convection (actually sets at 325).
There is only a bit left. DD's boyfriend loves it too, and requests it weekly.