Tomorrow, February 23rd is National Banana Bread Day!
Warm, sweet, fragrant, and moist banana bread is perfect during the cooler months for breakfast with a cup of coffee or as a nightcap with my favorite chamomile tea. I love to fill the house with its intoxicating, aroma. It floats everyone to the kitchen.
The kids love it, especially if I let the bananas get really ripe. As a matter of fact, the recipe below is their favorite and just happens to also be Vegan. Although I’ve managed to avoid capturing my daughters in the photos, they were standing inches away from the finished product, patiently anticipating the completion of my photography and earning the right to devour them.
Bananas, the boss of this recipe, have to be ripe to reap success. I bought mine a week prior to allow them to fully ripen. If time isn’t on your side, some grocery stores sell ripened bananas just for customers looking to make recipes that require them.
Loaded with potassium (a whopping 400 mg per serving), vitamin B-6, fiber, and only a trace amount of fat, cholesterol-free, easily digestible bananas are the perfect substitute for butter, oil, and even eggs in dessert recipes. It’s my personal secret weapon replacement for some non-Vegan ingredients. Once smashed, they serve as a great binder.
In honor of tomorrow’s food holiday, I decided to share my family’s favorite banana bread recipe. You’ll love these EP4L Banana Mega-Muffins with just a hint of cinnamon. It’s even oil-free – another plus!