Whether your final result is a loaf of bread or basket of muffins, this fruit-sweetened treat, generously splattered with your choice of raw cacao chips or nuts, captures the heart of clean-eating cuisine while maintaining the illusion of indulgence.
Banana Bread & Muffins
- 4 ripe bananas (conventional is fine given the hard exterior)
- 4 organic, pasture-raised eggs OR 4 flax eggs (made with 4 tablespoons ground flax; see directions)
- 1/2 cup dry-roasted almond or peanut butter
- 2 teaspoons organic vanilla extract
- 1/2 cup organic coconut flour
- 2 teaspoons organic ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder (alternatively mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to substitute).
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1/2 cup 100% raw cacao chips or chopped nuts (optional)
- Oven: preheated to 350 degrees
- For Banana Bread: bread pan, lined with parchment paper
- Alternatively use a disposable paper pan
- For Muffins: muffin pan and paper liners
- Food processor
- Cooling rack
Preheat the oven to 350 degrees.
Line a bread pan with parchment paper or use a prepared paper pan.
If you wish to use flax eggs rather than regular eggs: 1 flax egg consists of 1 tablespoon ground flax with 3 tablespoons warm water. To make 4 flax eggs (as required for the recipe) combine 4 tablespoons ground flax with 3/4 cup warm water in a small bowl, then let the mixture sit at room temperature for at least 15 minutes. After the allotted time has passed, mix the ingredients together, noticing how the egg replacement has thickened.
Alternatively, line a muffin pan with 12 unbleached paper baking cups.
In a food processor, blend the bananas, eggs, nut butter and vanilla until smooth.
In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir until fully combined. Optionally, fold cacao chips or nuts into the batter, or reserve the cacao chips/nuts to be sprinkled on top of the dough after transferring it to the bread pan lined with parchment paper or a muffin tin with paper liners.
To make bread, bake for 50 minutes or until a toothpick comes out clean. Cool for 30 minutes before removing the bread (with the parchment still attached) out of the pan. Peel back the parchment, transfer the bread to a cooling rack and allow it to finish cooling. Wrap and store in the refrigerator. Alternatively, slice generous pieces and freeze in individual bags for later consumption.
To make muffins, divide the batter evenly between the liners. Bake for 22-25 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a cooling rack to finish cooling. Wrap and store in the refrigerator or free individual muffins for later consumption.