It's Spring break, Easter, and Passover all this week! You may need a good dessert that doubles as breakfast and snacks for the kids this week. It should hold up well in the freezer, be delicious, taste like a treat, and be nourishing to you, your kids, and your guests. Am-I-right?!?!
This Banana Bread was born out of the need to use up my mushy bananas. I already have a freezer stash to use for smoothies and to make 'nice cream', so I wanted to make bread. For us, it needed to be gluten-free, dairy-free, no refined sugars, full of healthy fat, protein, and fiber. I'm fueling my busy & active body along with my family's. And, with the things my toddler says on the regular, let me tell you, her brain is very happy with the kinds of fuel it's been getting! ;-)
Example from today:
Magnolia to Jagger: "Jagger, please stop jumping in your crib. We worked very hard for that bed and I wouldn't want to have to buy a new one and put it together again."
So, I'm sure your kiddos are just as hilarious - especially when they're getting in that good nutrition! Leave me a comment and tell me what funny things they've said recently.
And, make this bread immediately (if there are no egg or nut allergies in the house). It's a good one to have on hand for a busy & special week like this one.
4 large eggs
4 bananas (ripe or overripe)
½ cup almond butter (sub: peanut butter)
4 T coconut oil, melted (plus extra to grease pan)
1 tsp pure vanilla extract
3/5 cup hazelnut flour (sub: almond flour)
1 T cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1. Preheat the oven to 350 degrees F.
2. Combine all wet ingredients in a blender.
3. Add dry ingredients to blender and mix well.
4. Grease an 8X8 cake pan (ok to use loaf pan, but cooking times will vary).
5. Pour batter into pan and bake for 35-45 minutes. (or until a toothpick inserted in the center comes out clean). Top of bread should be golden-brown and center should be set.
6. Allow to cool before slicing and serving.