Everybody likes banana bread.  Perhaps it is not a first choice cake, but tell me, who can pass it up?  It’s like a date with a guy who is kind of weird, but who’s so into you he’ll take you to a hockey game AND Red Lobster without expecting a damn thing in return.  Also, this cake is yummy to have with a late afternoon cup of coffee, where you have a little smile and chuckle to yourself for being so cheeky.

Now, I’ve tried quite a few banana bread recipes, but they were all as unsettling as a gym teacher’s touch.  This recipe, however, is really good.  Is it great?  Well, almost.  If you’re expecting anything like that streusel topped perfection your Grandma Barb makes the one time a year you visit, I promise you will be disappointed.  So, lower your expectations to enjoy a nice tasting, MOIST all-rounder.

Aaaahhhh, So Moist Banana Bread

• 4 Old and disgusting bananas
• 4 Eggs
• 1 tsp Vanilla
• 1/2 cup/140 grams Sunbutter or other kind of nut butter-except peanut.  If you’re asking why, you haven’t done your homework.
• 4TBS/60g Melted butter.  I use salted because I’m a sea creature at heart, but you could try unsalted butter, ghee or even coconut oil.
• 1/4 cup/35 grams Coconut flour
• 1/4 cup/30 grams Hazelnut meal or other nut meal, but not peanut! Don’t do it.
• 1 TBS Cinnamon
• 1 tsp Baking soda
• 1 tsp Baking powder (gluten free)
• Pinch of sea salt
• Greased loaf pan

Preheat the oven to 350 deg F/175 deg C.  Put the bananas, eggs, vanilla, nut butter and melted butter into a blender and mix until well combined.  Pour the wet ingredients over the blended dry ingredients.  Pour into the greased loaf pan, loosely cover with foil and bake for 50-60 minutes.  You’ll know it’s done when the cake tester comes out clean.  Let it cool a little and then tip it out.  If you used sunbutter, the banana bread will turn green, and you’ll have some explaining to do when you try to feed it to a friend’s three year old.