Brown Sugar Banana Bread

There are two kinds of people in the world: people who let their bananas go brown on purpose, and people who throw them out at the first sign of a freckle. If you're in the first camp, this one's for you. This banana bread uses our Maple Brown Sugar ChiChi cup as the base — which means you're getting all the warm, caramelized flavor of brown sugar plus a quiet protein and fiber boost from chickpea flour. It's the kind of swap that makes a slice of banana bread feel a little less like dessert and a little more like something you can eat at 9am without negotiating with yourself.

Ingredients

• 3 Bananas, mashed
• 1 cup flour
• 1/2 chi chi brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 1/4 cup oil
• 1/4 tsp cinnamon
• 1/4 cup brown sugar (optional)
• 1/8 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a loaf pan or muffin tray.
2. In a large bowl, mash the bananas until smooth.
3. Add the egg, brown sugar (optional) and oil, then mix well.
4. Stir in the brown sugar.
5. To the bowl add the flour, baking powder, baking soda, cinnamon, and salt.
6. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
7. Pour the batter into the prepared pan.
8. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool slightly before slicing and serving.

How to eat

• Eat it warm with butter. Eat it cold standing over the kitchen counter. Either way.

Why this recipe works