Banana bread reminds me of my G-ma <3. She made the best pastries, cookies and cakes that my brother and sisters all gobbled up as kids. I blame my sweet tooth on her! This recipe is clean and adaptable. You can make this recipe vegan with flax eggs and fresh nut milk or water, and also make this whole grain with different flours. This loaf comes out of the oven very moist with great texture on the outside. Happy Baking Friends.
Ingredients:
· 1 ¾ cup Gluten Free Flour Blend (I used Pamela’s Artisan blend) **If not gluten free you can use Organic whole wheat flour as well.
· 1 tsp baking soda
· ½ tsp salt
· ½ tsp ground cinnamon
· 1/3 cup melted and cooled coconut oil ( if not vegan you can sub Organic Grass-Fed unsalted Butter)
· ½ cup Maple Syrup or Honey
· 2 Farm eggs (or Flax if Vegan)
· 1 cup mashed ripe bananas (about 2 large bananas)
· ¼ cup milk of chose (Almond, Brazil Nut, Cashew or water)
· 1 teaspoon vanilla extract
· Options: add ½ cup chopped walnuts or pecans or get crazy and add dark chocolate! Pictured above I have walnuts, dark chocolate chips and a fresh sliced banana on top.
Directions:
Heat oven to 350 and grease a 9x 5-inch loaf pan. In a large bowl mix together all dry ingredients (flour, baking soda, salt) and set aside. In mixer smash the two bananas pretty well before adding melted then cooled coconut oil, maple syrup, eggs, milk of choice and vanilla. Bled well and then start to add dry ingredients. Last add your addition toppings if using and mix well. Batter will be lumpy! Add to the prepared loaf pan and throw into the oven. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out pretty clean. Let bread cool in the load for at least 10 minutes before transferring to a wire rack to cool for about 20 minutes before slicing. Enjoy alone or with almond butter and yogurt!