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Judy's Fail-Safe Banana Bread
I have to share this recipe with you, because as a non-baker, I find it very easy to mess up the easiest recipe. Except this - this recipe is fail-safe. I got it from my mom and it's always delicious. I make it into muffins, but it's originally a loaf recipe.

I throw all the ingredients in the food processor - the beauty of not separating and sifting! - and it doesn't have to be lumpy like muffin recipes. You can process it until it's smooth.

You can also mess around with this recipe. I have added various seeds and dried fruit. If it gets too lumpy, I thin it out with soy or reg. milk. But  while it can tolerate a lot of improvisation, try to avoid having your muffin taste like the ventilation system at a health food store. Be a good baker - make it healthy but not TOO healthy and add chocolate!

Now, every time I see some bananas getting spotty and soft, I get all excited about making this bread.

Preheat oven 350

2 large bananas
1 cup sugar (I usually cut down to 2/3 or put in part maple syrup or agave. Less is more, esp when you are adding chocolate chips)
2 eggs (or egg substitute for vegans)
1/2 cup oil (I use organic sunflower, though light olive oil works in a pinch)
Smash till smooth, then add:

1 1/4 cups flour (I usually use .5 white, .5 whole wheat, .25 flax and chia seeds ground up in a coffee grinder)
1 tsp baking soda 
1/2 cup toasted walnuts (I never put these in. I kind of hate walnuts in baking)
 1/2 cup chocolate chips (I like dark chocolate chips with this, though any will do._

If you are making loaves, this bakes for 1 hour. Muffins bake for around 15 minutes, but just wait until you smell them, then they are done. They get high and brown and puffy. Gabriel ate 3 for breakfast this weekend and he is really picky.

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