Here is what to do with your ripened bananas! 

Y’all, I actually would not consider myself a baker but I love a good loaf whether it’s banana, zucchini, pumpkin, you name it! 

My son Jackson eats peanut butter banana toast on repeat for breakfast, so we rarely have bananas laying around but this week I did and did not want them to go to waste! 

I love this recipe because it has some nourishing ingredients like whole wheat flour and sweetened with banana and maple syrup eliminating the need for any refined sugar. 

We often eat this with breakfast as our grain, but also makes a tasty snack or even dessert paired with ice cream!

Ingredients:
1 3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/3rd cup oil (I used olive oil)
1/2 cup maple syrup
1/4 cup milk
2 eggs,m
2 large bananas, ripened 

Directions: Preheat oven to 325F. In a medium bowl mix dry ingredients whole wheat flour, baking soda, cinnamon, and salt. In a separate bowl, mix wet ingredients oil, syrup, milk, eggs, and bananas. Add the dry ingredients to the wet and combine. Pour into a lined loaf pan. Bake in the oven for 55-60 minutes until center is cooked through. Enjoy!