This delicious, healthy spin on banana bread is one of our favorite recipes from last year. It's exactly what banana bread should be; moist, sweet and full of flavor. Enjoy this recipe with friends, family, or just for you. It works perfect during the 7-Day cleanse or after you finish Cleanse.
Makes 1 full size loaf or 2 small loaves
4 spotted/mushy bananas (medium-large)
4 tablespoons soft coconut oil
1/2 cup coconut nectar
1 cup gluten free flour of your choice
1 cup almond meal/flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
3/4 cup walnuts (optional) or any other nut, shredded coconut or chocolate chips
Preheat oven to 350. Grease (with coconut oil) the pans of your choice.
Combine wet ingredients (bananas, eggs, coconut oil, coconut nectar) in a large mixing bowl until soft (use fork or potato masher), it's okay for small chunks of banana to be left in the batter, doesn't have to be perfectly smooth.
Mix all the rest of the dry ingredients together.
Combine wet into dry. You can add any nuts (pecans, walnuts, almond pieces, etc.) or chocolate chips or even coconut flakes at this point if you like.
Pour dough into pan(s) and bake until a toothpick comes out clean (roughly 40-50 minutes depending on loaf size, smaller ones will cook faster, and one large one will take longer), keep checking and remove when the top is golden brown.
Let cool for 8 minutes and then remove from pan, slice and serve. This keeps for a several days or you can also freeze it and toast slices as needed.
Recipe and Photography//Jenny Nelson