What to do with over-ripened bananas? Banana bread of course! This healthy version is simply delicious!
Who doesn't love banana bread? It's one of those comfort foods that you can enjoy for breakfast or for a nutritious snack.. if prepared with whole, healthy, ingredients. This version is gluten-free and dairy-free, and oh-so yummy! (for a vegan version, replace the two eggs with 1/2 cup of applesauce)
It keeps two to three days on the counter and freezes beautifully. Just slice the loaf after it's cooled down then put in a Tupperware™ or Zip-lock™ and take out slices as needed.
I like to lightly toast mine and spread Ghee (or butter).
- 1/3 cup of coconut oil
- 1/2 cup maple syrup (or honey)
- 2 eggs, preferably room temperature (or 1/2 cup of applesauce)
- 2 large or 2 1/2 or 3 smaller bananas, preferably overly ripen (seriously makes it taste better!)
- 1/4 cup water
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- dash of nutmeg
- 1 3/4 cups of gluten-free flour
- 1/3 cup of roasted (important for taste) walnut pieces (optional)
You can add what you wish to the recipe: other nuts, dried fruit, or nada!
Note: Freeze over-ripened bananas whole until you need them. The more over-ripened the tastier -- promise!
Whisk coconut oil (melt if needed) with maple syrup. Whisk in eggs (or applesauce) then water and mashed bananas. Add baking soda/spices.
Then mix in flour with spoon, and finally, if using, fold in nuts or dried fruit. Pour into greased loaf pan, sprinkle with cinnamon and criss-cross with knife.
Bake at 325F for 55-65 minutes (depending on your oven). Check at 55 minutes with toothpick to see if ready.
Cool in pan 10 minutes, take out and cool loaf on a cake rack for 20 minutes (if it lasts that long!)
Enjoy with a nice cup of your favourite herbal tea :)
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