Best Banana Bread: #58 of 1000 Sustainable Food Experiments

One of my favorite comforting treats for breakfast, snacks, tea time or dessert is a good homemade banana bread. This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once. It’s also a great way to use up leftover bananas. A fresh banana bread never lasts long around here!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 total)

3 overripe bananas – $0.57
2 eggs – $0.58
5 tbsp butter – $0.78
1 1/4 cups brown sugar – $1.30
1/3 cup vanilla soymilk + 1 tbsp apple cider vinegar – $0.15
1 cup flour – $0.16
1 cup whole wheat flour – $0.18
1/2 tsp baking powder – $0.01
1 tsp baking soda – $0.01
1/2 tsp salt – $0.01

Directions

1. Mix the flours, baking powder, baking soda, and salt in a large bowl. Blend the rest of the ingredients in a blender until smooth and combined.

2. Pour the wet into the dry ingredients and mix gently, just until there’s no flour left. Pour into a buttered loaf pan. 

3. Bake at 350F for 1 hour, then turn out to cool on a wire rack. See how long people in the house can resist the smell before cutting into it! Some of us eat it plain, some put butter and jam on it, and some get fancy with Nutella and slivered almonds. It keeps well in the fridge for a few days and is great to freeze too, if it lasts that long.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  3 = 6+ servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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