Banana Bread

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. 

Banana Bread:

  • 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)

Equipment/Materials: 

  • Oven: preheated to 350 degrees
  • For Banana Bread: bread pan, lined with parchment paper
    • Alternatively use a disposable paper pan
  • Food processor
  • Cooling rack

Instructions: 

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. 

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