Any time bananas get overripe, I toss them into a gallon-size baggie in my freezer. Once the baggie is pretty full, it's time to thaw it in the fridge & make my super gooey uber yummy moist & not-too-unhealthy banana bread!!
Sadly, I went for a walk & overbaked it a bit, but it's still tasty, I promise!
Preheat oven 350. Combine 1 c. flour, 1/2 c. coconut sugar, 2 1/2 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp real salt. Then add your nasty-looking thawed black liquidy bananas (I had 7!) Blend. Add 1/2 c. melted coconut oil & 3 tbsp almond coconut milk. Beat a couple minutes.
Add 3 eggs & 1 more cup of flour (I used organic whole wheat, but gluten-free could use brown rice flour) & chocolate chips (about half a bag). Pour into two large loaf pans or four mini-loaf pans & bake 35-50 minutes. Let cool, then try not to eat all in one sitting!
As a busy mom of 3, working multiple part-time jobs & volunteering in PTA, I am all about QUICK, EASY, HEALTHY, REALISTIC meals. If it takes longer than 20 minutes or requires hard-to-find ingredients, it's likely not gonna happen! Don't ask me for macros, because that goes against my Real Life mentality-- just know I always balance carbs, protein, & healthy fats.