My grandma can only eat unripe bananas because of this special diet she’s on. So, when the bananas got too ripe for her to eat, I made banana bread. Yesterday was tough for me because, the night before, I had a PTSD-related panic attack. The next afternoon, I was still dealing with the residual effects of my nervous system getting completely overwhelmed. Baking is often the only thing that keeps my body regulated on days like these.
I used Ruth Reichl’s recipe for Devil’s Food Cake, and totally revamped it to create an incredible baked treat with no added sugar. The sweetness comes just from the milk, butter and bananas. The whole thing is almost gone – my grandma and I have devoured it over the past 24 hours. I will admit that this banana bread was pretty much what we ate for dinner last night.
Here’s the recipe:
1 cup milk
2 tbsp almond flour
1 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
2-3 overripe bananas
½ cup butter (1 stick) – softened or at room temp
3 eggs
1 ¾ cup flour
1 tsp almond extract
2 tsp vanilla
1 ½ tsp baking soda
½ tsp salt
Optional: replace half of the butter with ½ cup apple sauce
Preheat oen to 350 F.
Heat milk in a small pan until bubbles begin to appear around the edges. Remove from heat.
Put almond flour and all three spices into a small bowl. Feel free to go overboard on the spices. I always do. Slowly beat in warm milk (I just used a fork). Let cool.
Partly mash the bananas with a fork. Then cream the butter into the banana mash mixture using the same fork. Beat in the eggs, almond extract, vanilla, and apple sauce if you’re using it (again, all you need is a fork). Add milk mixture.
Mix remaining dry ingredients together and gently blend into butter mixture. Do not overbeat.
Turn into a well-greased 8×8 square pan, and bake 20-30 minutes, depending on how gooey you want it. 25 minutes creates a perfect, moist bake, but you could underbake even more for more gooeyness.
Eat it with your grandma!
Also, yes, I understand the irony of my grandma not eating overripe bananas but then eating them in a banana bread. Who cares. YOLO.
Siena Facciolo 