Banana Bread for Breakfast — or Anytime!
Bananas are good for you, we all know that. The texture may not be everybody’s cup of tea, though, especially when the bananas have ripened well. But oh, how yummy they are when baked in banana bread! Or, banana bread cake, as my loaf pans were otherwise occupied and the batter was baked in a trusted spring form pan instead. Works well for breakfast, in school lunches, with afternoon tea or morning coffee.
Batter ready for the oven.
Ah, the smell!
- 1 cup flour
- 1/2 cup oatmeal
- 1 teaspoon baking soda
- 2 eggs
- 1 cup sugar
- 4 ripe bananas
- 1/2 cup olive oil
- handful of chocolate chips
Mix the dry ingredients, set aside.
Whisk the eggs and the sugar, add bananas and oil, then the dry ingredients.
Pour into greased pan (sprinkle with chopped pecans or other nuts if desired) and bake in a 350F oven for 30-45 minutes depending on the pan, when cake tester comes out clean.
Let cool slightly on wire rack before unmolding.