Banana Bread. The sound of it just brings me comfort. What about you? This is another favorite treat I relished as a child. I remember the recipe my Mom would make started with butter and sugar of course, so this bread needed a makeover! You will love this recipe, which contains plenty of fiber, sweetness, and perfect banana flavor! I love the addition of the quinoa flakes, which adds a slight nuttiness to the taste and packs in some extra protein. I think this recipe wins over anything I ate growing up! Enjoy the goodness!
2 medium ripe bananas
1/2 teaspoon pure vanilla extract
1 flax egg
3 tablespoons coconut oil, melted or applesauce
1/4 cup coconut sugar
1/4 cup date sugar
2-3 tablespoons honey, depending on ripeness of bananas (or sub maple syrup)
3 1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
3/4 cup coconut milk or almond milk
1 cup almond meal or hazelnut meal
1 cup gluten-free flour
1/2 cup quinoa flakes
Preheat oven to 350 degrees F and line a loaf pan with parchment paper. Mash bananas in a large bowl. Add all ingredients through coconut milk and whisk vigorously to combine. Last add almond meal, gluten-free flour and quinoa flakes and stir. Bake for 1 hour. The bread should feel firm and look golden brown on top. Let cool completely before cutting or it will break apart and not hold together – trust me on this one! Serve with Earth Balance and honey or slather with some nut butter or eat plain – all ways are delicious!