Best Ever Super Moist Banana Bread

20140517-180535.jpg We've all been there, overambitious grocery shoppers who pass a bunch of beautiful yellow bananas and think, I need these. How lovely they'll look hanging from the banana hook in my kitchen, we think. I'll make smoothies this week, we promise ourselves.

You take them home, display them on their hook and your week begins. Suddenly it's Friday, you haven't made a single smoothie and aside from the one banana you had for breakfast on Monday, there they hang.

By Sunday, they've turned on you. No longer yellow, they're brown, shriveled, sad looking, they are beginning to attract fruit flies.

Well, no longer do you have to feel guilty about throwing a bunch of bananas away.  I've got a delicious, moist recipe to help you turn those mushy brown bananas into a delicious breaded delight.

Introducing, quite possibly, the best ever, super moist banana bread. And yes, if you're a regular visitor to my blog, you know my affinity for baking with superfoods, this recipe features two of my favorites.

Here's what you'll need:

2 sticks butter (you may substitute coconut oil for a more heart healthy option)

3/4 cup granulated sugar

1/2 cup brown sugar

3 eggs

3 very ripe mashed bananas

4 cups flour

1/2 teaspoon sea salt

1/4 teaspoon cinnamon

1 teaspoon baking soda

1 1/2 cup sour cream

1 tablespoon flax (ground)

1 tablespoon chia seed (whole or ground)


Here's what to do:

Preheat oven to 350 degrees.

In one bowl, mix your white and brown sugar together until the consistency is somewhat blended and uniform. Add your softened butter and whip the sugar and butter together until a frosting like consistency is achieved. Add your three eggs, one at a time, beating as you add each egg. Next, add your mushed banana mixture.

In another bowl, combine your flour, flax, chia, baking soda, cinnamon, and sea salt. Once the dry ingredients have been blended together, slowly fold them into your wet ingredient bowl. Make sure that your batter is thoroughly mixed.

Grease two loaf trays with coconut oil.

Bake for 45 minutes, or until fork inserted comes out clean and top is golden brown.