reese-ipes 🍽


i grew up on my mom's banana bread. it's a great way to use overripe bananas. this recipe was developed from a generic nut bread recipe from her old betty crocker cookbook by both of us making changes along the way.

picture of the finished loaf with a slice taken off of one end to show the inside


wet mix

  • 3 over-ripe bananas [1]
  • 1 egg
  • 1 cup sugar
  • 1 cup oat milk [2]
  • 3 tbsp olive oil
  • 1 tsp vanilla
  • a pinch of salt to taste

dry mix

  • 2.5 cups flour
  • 3.5 tsp baking powder

fillings (optional)

  • up to .5 cup dark chocolate chips, nuts, dates, what-have-you. [3]


pre-heat oven to 350°F and grease a medium-sized loaf pan. combine wet mix and stir/beat until bananas are mostly mashed but still lumpy. sift in dry mix and stir just until combined. do not over-mix. gently fold in your optional fillings. pour the batter into the loaf pan and bake on a center rack for 55 minutes. once done, let it rest for a couple minutes, then turn it out onto a wire rack to cool.


[1] they should have some brown on the outside, maybe 50%, and be soft. don't use if they're rotten. [2] i don't think the type of milk you use is essential. let me know if you try any others! [3] neither my mom nor i like nuts in baked goods but maybe you do. that's fine.


  • 2-3 tbsp vegetable oil
  • 1 small or medium yellow onion, finely sliced [1]
  • 3 cans of different types of beans [2]
  • 1 can corn
  • 1 can diced tomatoes
  • 1 to 1.5 cups chopped carrots
  • 1 bell pepper (choose ur favorite color)
  • 2 cups vegetable stock

spices [3]

  • paprika (regular and smoked)
  • cumin
  • oregano
  • garlic powder
  • cinnamon
  • basil
  • MSG [4]
  • black pepper
  • white pepper
  • cayenne pepper
  • salt


  1. heat vegetable oil in a large pot.
  2. add onions and cook until translucent.
  3. stir in spices and cook for another minute or 2.
  4. empty all the cans into the pot, add veggies and stock.
  5. bring to a boil then let simmer on low for like an hour, loosely covered so steam can vent, stirring occasionally.
  6. add salt to taste and enjoy!


[0] original recipe i based this one off of: [1] size of the onion depends on your preference and FODMAP tolerance. i also threw in a shallot because i had one in the fridge but it probably didn't make much of a difference. [2] i used black beans, garbanzo beans (chickpeas), and great northern beans (about 1 cup after soaking) [3] i just kinda eyeballed the spices, sorry. i tried to put them in order of highest to lowest amount. the ones toward the bottom aren't that important to get right so use whatever you have! [4] you could substitute with extra salt and a pinch of sugar but imo you should really have MSG in your pantry. it Makes Stuff Good™