This fruit-sweetened bread, generously splattered with your choice of raw cacao chips or nuts, captures the heart of clean-eating cuisine while maintaining the illusion of indulgence.
- 1 cup mashed banana (approximately 4 ripe bananas)
- 4 organic, pasture-raised eggs
- 1/2 cup nut or seed butter
- 2 teaspoons organic vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup organic coconut flour
- 2 teaspoons organic ground cinnamon
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1/2 cup dry-roasted chopped nuts or 100% raw cacao nibs (optional for topping or mixed into batter)
- Oven: preheated to 350 degrees
- For Banana Bread: bread pan, lined with parchment paper
- Alternatively use a disposable paper pan
- Food processor
- Cooling rack
Preheat the oven to 350 degrees.
Line a bread pan with parchment paper or use a prepared paper pan.
In a food processor, blend the bananas, eggs, nut butter, vanilla and apple cider vinegar 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 dry-roasted, chopped nuts or cacao nibs into the batter, or reserve nuts/nibs to be sprinkled on top of the batter after transferring it to the bread pan lined with parchment paper.
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.