Easy banana bread recipe for weekend brunch

RECIPE

GO BANANAS OVER THIS BREAD

BY SOPHIA ENGLEHART | DESIGN AND ILLUSTRATION BY JOSIE RILEY The perfect banana bread recipe that is delicious and provides alternatives for those health-conscious or with food allergies.

Whether you have it in the morning with a cup of hot coffee, as a quick sweet snack or as an after-dinner treat, banana bread is a classic. This is an easy recipe to use when your bananas are about to go bad, or if you want a stress-free, easy recipe to use for your baking needs!

Grease a baking pan with olive or coconut oil.

Beat sugar and eggs together, add eggs and blend until smooth.

Mash bananas into a thick paste and add to the mixture, along with the vanilla and sour cream. Here, I substituted the sour cream for almond milk and that worked just as well. If you want a thicker consistency to the loaf, go for the sour cream but if you want a lighter thickness to it (or are lactose intolerant like me) try the almond milk substitute. Add in your dry ingredients and fold into the batter with a wide spoon. Mix until smooth or until there are no chunks in the batter from the dry ingredients.

Bake at 350 F. for 30 to 45 minutes until golden brown. If you stick a fork into the bread and it comes out clean, it is done.

Serve it warm and spread a little butter on top. This banana bread is great by itself or with a cup of tea or coffee. Enjoy! b