By Meghan Rossi
Is it wrong that I stare at my bananas, gleefully hoping that they’ll start turning “too ripe” before the kiddos eat them all? Because I do. I cannot wait until a big ol’ bunch of forgotten bananas are soft and mushy and begging to be mashed & stuffed into a loaf pan. Banana bread!!!!
I recently tried out a new recipe, and dare I say, it’s been my best load to date. I’m going to include a link to the recipe I followed below, but I did make some tweaks of my own.
Instead of brown sugar, I used 3/4 cup of stevia (powder baking form). I also sprinkle in a healthy dose of cinnamon, nutmeg and pumpkin spice.
One of the beautiful things about banana bread is that you can make it your own by experimenting with flavors and textures. Other additions I’ve used in the past include vanilla, chopped walnuts, and chocolate chips.
I’d love to see your oven creations! Be sure to tag @meggomcrossi on Instagram when you fire up the oven and bake some banana bread.
Here’s the banana bread recipe I used as my base: All Recipes.com
You can also find many of the grocery & baking items I use on my Amazon page. Please note that I do make a small commission off sales from these items: Meghan’s Amazon