Very Banana-ey banana bread smothered with coconut almond butter

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Ok guys, I’m doing it, I’m posting a recipe, for an extremely delicious banana bread that only requires a 1/2 cup of sugar. I’m going out of my zone here and giving you measurements and precision (for the most part) – but feel free to play around and see what happens! Coconut oil can be substituted for butter, and peanut butter chips can replace chocolate chips…the list goes on, get creative.

VERY banana-ey banana bread

Bowl 1

  • 2 2/3 cup banana, (about 6-8 very ripe bananas)
  • 1/2 cup of coconut oil (melted)
  • 1/2 cup coconut palm sugar
  • 2 eggs
  • 2 tspns vanilla

Bowl 2

  • 2 1/2 cups gluten free all purpose baking flour (Bob’s Red Mill’s works well)
  • 1 tspn Xanthum Gum (this helps gluten free recipes stick together)
  • 1 tablespoon (at least) of cinnamon…call me crazy. Do it.
  • 1 tspn nutmeg
  • 1 tspon baking soda

Joy factor:

Add walnuts and chocolate chips (to your liking) for protein and awesome.

Instructions: Beat all of the ingredients in bowl 1, making sure to add eggs once the mixture has cooled down a bit so they don’t cook. Then, mix together bowl 2, and add it to bowl 1 gradually. Once the ingredients are well mixed, add chocolate chips and walnuts to taste. Then, pour the batter into two loaf pans. Bake at 350 degrees (F) for 35-40 minutes. I suggest covering the top of the loaf pans with aluminum foil for the first 20 minutes so it does not get too browned. Because there is a LOT of banana in this recipe, it takes a bit longer to bake than your average banana bread, perhaps even longer than 40 minutes. Be patient and eat spoonfuls of almond butter shamelessly while you wait for it to bake. If there is any of this almond butter left over, pour it on top of said baked good.DSCN1014

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