We had some extra bananas sitting around, so I had to make good use of them! I don’t use overly brown bananas, because they have too much sugar. Plain yellow, with little or no brown, is sufficiently ripe. Since I’m feeding a family of 6 my recipes make a LOT of food! This one is enough for 2 small loaf pans. Feel free to cut it in half, or make the whole thing and freeze it.
2 Cups GF Flour Blend (Pamela’s is the best)
2 Cups Nut Flour (I like 1 cup almond, 1 cup cashew)
1 1/2 Tsp Baking Soda
1 Tsp Baking Powder (check for gluten…it may have some wheat starch in it)
1 Tsp Sea Salt
2 Tsp Pumpkin Pie Spice
1/2 Cup Melted Coconut Oil
3 Cups Mashed Banana (5-6 Bananas)
2 Tbsp-1/4 Cup Honey
1 Tbsp Vanilla (or more)
1 Cup Very Dark Chocolate Chips (optional)
1 Cup Walnuts or Pecans (optional)
Grease 2 small loaf pans and preheat oven to 350 degrees. Mix together the eggs, banana, honey, and vanilla. When these are smooth add the coconut oil and mix well. If your eggs are room temperature you do not need to add the oil separately. Bake for 40-50 minutes, or until the centers are set and they are golden brown. Serve with Smart Balance and reduced sugar raspberry jelly from Trader Joe’s.
Caleb’s didn’t last very long!