BANANA BREAD | gluten, dairy, egg free | zero refined sugar |

This banana bread has quickly become a favorite of mine because it’s delicious, made from whole foods and it’s easy to make!

My Mom used to bake banana bread growing up (and still does) so any time I bake this bread, it brings back cozy, smell good memories from my childhood. ( :

INGREDIENTS

• 1 3/4 cups almond flour

• 1/3 cup monk fruit sugar OR 1/2 cup finely chopped dates (medjool is the way to go, IMO)

• 2 tsp baking powder

• 1/2 tsp baking soda

• pinch of mineral salt

• 1/3 cup coconut oil (melted)

• 1 tsp vanilla extract

• 3 large, overripe bananas (mashed - 1 1/2 - 3/4 cups)

• 1/4 cup nut milk (only if needed)

• whole lotta love (LCrotts remix)

OPTIONAL

• 1/2 - 2/3 cup chopped walnuts OR pecans

• 1/4 -1/2 cup dark chocolate chips

• 1 tsp cinnamon

• OR whatever you fancy

INSTRUCTIONS

• Preheat oven to 350* F & place parchment paper in loaf pan.

• Mash bananas in bowl then add oil & vanilla extract, mix.

• Add flour, sugar, baking soda & powder, salt & mix well — but don’t over mix .. think Goldilocks.

  (batter will be slightly thick — a few clumps are ok)

• If mixture is too thick, add milk, as needed.

• Pour batter into loaf pan & bake 50-60 minutes.

• Allow to cool for 10 minutes (or longer) before slicing.

After the bread has completely cooled, I gently but tightly wrap the loaf in plastic wrap or place in an air tight container to maintain freshness .. but let’s be honest, it will be devoured before it has the opportunity to go stale.

This time I baked two loaves so I put one loaf in the freezer .. always thinking.

Enjoy and let me know if you try this recipe! :D