“clean” banana bread

“clean” banana bread

{fall baking}

Pretty much, every post until November will be about fall flavors, I think! haha This is my favorite time of year, after all!

Banana bread, and banana nut bread, are fall favorites! And such a sweet treat! My mother in law makes some of THE BEST banana bread I have ever had! Last time she came to visit, she brought us a loaf.. and it was gone before she ever even went back home. So, I was pretty excited when this banana bread recipe I threw together tasted a little like hers. Its not as sweet, but its definitely just as delicious.

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My little helper in the kitchen, Sophie! We had so much fun. I think she ate about 2 tablespoons of the “batter” before we got it in to the loaf pans.

You will need:

3 ripe bananas, smashed
1/3c melted ghee
2/3c organic coconut sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking powder
pinch of sea salt
1 1/2c soy flour (or whatever flour you prefer- normally I would use coconut but we already had a package of soy flour that was open)
1/4c non-dairy milk (I used a coconut almond blend)
1/4c chopped walnuts (optional)
2 tbsp mini chocolate chips (I used Enjoy Life brand soy-dairy free minis)(optional)

Preheat your oven to 350. Grease (I used coconut oil) 2 mini loaf pans.

Mix all ingredients together, except the walnuts and chocolate chips. Save the coconut/almond milk for last to get the “doughy” consistency. Divide batter in half, and place 1/2 in a loaf pan. In the remaining half, fold in the walnuts and the chocolate chips, then place it in the other loaf pan.

Smooth batter to create even loaves, then bake for 40 minutes (or until a fork comes out clean).

Let cool on a bakers rack, and enjoy! Peanut butter makes a great schmear for this bread!

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