Pumpkin Pie Spiced Banana Bread, ver. 1.0

Dry Ingredients:

• 1¾ cups flour
• 1 tspn baking soda
• ½ tspn baking powder
• ½ tspn pumpkin pie spice
• ¼ tspn salt

Wet Ingredients:

• 5 bananas (ripe)
• 2 eggs
• ½ cup coconut oil
• ⅓ cup honey
• 1 tspn vanilla extract
• 3 tbspn chia seeds

Notes:

1. Pumpkin pie spice is not normal.  Normal people use cinnamon.  I don't like cinnamon that much, and Math Teacher bought pumpkin pie spice during Thanksgiving thinking we'd make pumpkin pie.  That didn't happen.  So now I have a lot of pumpkin pie spice left.  Anyway, cinnamon is the first ingredient listed on the pumpkin pie spice label; so good enough for a novice baker like me.
2. I know chia seeds are not wet ingredients, but I don't like them crunchy.  I like them soaked in liquid and plump up a bit.  So I dump them in with the rest of the wet ingredients so they can be yummy.

Steps:

1. Combine all dry ingredients in a large bowl.  Definitely do this step first.  Then I'll have clean measuring cups and spoons for the wet ingredients.
2. Smoosh the bananas in another large bowl.
3. Scramble the eggs into the smooshed bananas.
4. Add the rest of the wet ingredients into the banana-egg bowl.  Combine well.
5. Add the wet ingredients to the dry ingredients.  Fold the mixture and make sure no flour lumps.  If the mixture looks dry, smoosh in another banana.  I started out at four bananas and then ended up using five.
6. Dump the mixture into a loaf pan; it can be greased or not.  I use a nonstick loaf pan; the coconut oil in the mixture is greasy enough to slide the bread out easily.
7. Bake at 180℃ for 40 minutes.  Check for doneness by inserting a chopstick into the thickest part of the bread.  If the chopstick doesn't come out clean, bake another 5 minutes.
8. Let the bread cool enough to handle, then transfer to a rack to cool off even more.

This is 12 servings.  I thought Math Teacher and I would have it for lunch for a whole week. The two of us devoured the bread in three days.  This recipe is that good!  😋