I used to enjoy making (and eating) banana bread. What a good use of those neglected bananas turning brown on your windowsill. The other day, I was in that same situation and I knew that my family members were not going to eat them.

I remembered banana bread, but I wanted something different. Not only was I making use of bananas on their last legs, but I also had an open bag of almond flour, and a surprise ingredient that was sitting in the pantry for too long. Here it is …

Banana Bread, a new recipe.

Preheat your oven at a moderate heat, 350 degrees. Start by mashing 3 ripe bananas.*

Beat three eggs and add to the mashed bananas.

Mix together the dry ingredients: ¼ cup sugar, 1 teaspoon cinnamon, 1 1 teaspoon baking powder, and 1 teaspoon baking soda. Fold into the banana egg mixture. Add ¼ cup of vegetable oil and 1 teaspoon vanilla. Finally mix in 3 cups of almond flour.

*To tell the truth, I went overboard and used 5.

My improvisation to the general recipe was an entire bag of dark chocolate chips, added with the oil.

Spread gently in an oiled or buttered loan pan. Bake for 40-50 minutes.

This is a very moist cake. The sweetness comes primarily from the bananas.

Yes, Constant Companion and Daughter enjoyed this new take on a recipe we’d enjoyed in the past.