As much as I have to talk about, why does everything circle back to food? Carbs in particular.
And if you need a good laugh, you have got to watch this video, HERE!!
- 4 RIPE bananas – the more freckles the better!
- 1 cup brown sugar
- 1 cup sugar
- 1 cup vegetable oil
- 1 1/2 cup buttermilk
- 4 eggs
- 2 tsp vanilla
- 4 cup flour
- 1/2 heaping cup of ground flaxseed
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- You’ll need an electric mixer for this recipe, a handheld one is what I use.
- Prep two bread pans with a light spray of pam and line them with parchment paper. I cut the width of the pan, extra long so that there is paper coming up the sides for easy-loaf-removal.
- Preheat the oven to 325*
- In a large bowl, mix together the bananas, brown and white sugar. Keep mixing until there are barely any lumps left of banana – a few lumps will do!
- Add in the oil, and buttermilk, Oh, and the vanilla!
- Mix until the oil is fully incorporated.
- Add ONE egg at a time, mixing between each.
- And then it’s simple.
- Pour in the flour, flaxseed, salt, baking soda + powder
- With the mixer still, mix the dry into the wet until your batter is smooth and cohesive.
- Divide the batter into your two pans. Bake at 325* for 50 minutes – 75 minutes. I know a big difference. Check at 50 minutes with a toothpick and add an additional 5 minutes at a time until the toothpick comes out clean.