Banana Bread

This fruit-sweetened bread, generously splattered with nuts and cacao, captures the heart of clean-eating cuisine while maintaining the illusion of indulgence. 

Banana Bread:

  • 1 1/4 cup mashed or blended bananas (approximately 4 very ripe bananas)
  • 4 organic, pasture-raised eggs
  • 1/2 cup Once Again sunflower seed butter
  • 2 teaspoons organic vanilla extract
  • 2 teaspoons 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 chopped walnuts, toasted for 6 minutes at 350 degrees
  • Topping: additional chopped walnuts and chopped Hu Kitchen dark chocolate (no dairy, emulsifiers or refined sugar)

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. 

To toast the chopped walnuts, spread the nuts across a baking sheet lined with parchment paper and roast for 6-7 minutes, until the nuts are golden brown.

Line a bread pan with parchment paper or use a prepared paper pan. 

In a food processor, add the blended/mashed bananas, eggs, nut butter, vanilla and apple cider vinegar and pulse until smooth. 

In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt. Add the wet ingredients to the dry mixture and stir until fully combined. Fold in the toasted walnuts. Pour the batter into a bread pan lined with parchment paper, smoothing the top with a spatula or knife. If desired, sprinkle additional chopped walnuts and chopped dark chocolate on top of the batter.

Bake the bread for approximately 45 minutes or until a toothpick inserted into the bread 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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