I love bread. I mean I REALLY love bread.
I probably could look a lot less round if it were not for this love affair I have with the carbohydrate laden deliciousness. Homemade bread is my special weakness, especially if it is at all sweet. I have in fact been avoiding making my sinful Cinnabread for sometime (though I think the recipe book whispers my name each time I pass through the kitchen) because I cannot control myself around it, it is sinful.
There was no escaping it today though, I had some bananas that were in bad shape. What does that have to do with anything you ask? Well, around here we try not to let much go to waste and since we currently have no pigs out back (they are now in the freezer) there was nothing left for me to do but to make some delicious quick bread.
This is where it can get a bit tricky, I have a child who is dairy free due to allergies and our newest little babe who is nursing also shows signs of a dairy sensitivity. I have to make many of our treats dairy free for my 5 year old so its always a welcome option when I can just avoid dairy and no one knows the difference. Here is what I have come up with for a delicious, moist and sweet banana bread that is totally dairy free, but trust me, no one will know that there isn’t butter in there.
1 Cup brown sugar
1/2 Cup olive oil
2 Tbsp water
1 - 1/2 Cups flour
1 tsp baking soda
1 tsp salt
2 Large mashed bananas
1 Preheat oven 325.
2 Mix oil and sugar, add egg and water and stir.
3 Add next 3 ingredients.
4 Smash the bananas then add to mix and pour into greased pan.
5 Bake for 1 hour- test with toothpick.
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