Healthy Banana Bread

Banana bread is a staple in our home. My three-year-old son could eat it everyday if I let him and its a healthy snack for my family to take on the go. Not all banana bread recipes are created equal, though, many are filled with a lot of added sugar and other unnecessary additives. Why use all that refined sugar when you can sweeten the recipe with natural ingredients and the fruit itself? I found a recipe I liked and adapted it to what I had in my pantry, and one thing I love is that you don't need a mixer to make it. This version is slightly more dense than your average white flour banana bread but it is hearty and filling. Coconut flour is very absorbent so I have found it makes breads a little more dense. You should use 1/3 to 1/2 cup coconut flour for every 1 cup of flour.

Ingredients:

4 ripe bananas, mashed (1 cup)

1/3 cup oil (melted coconut, extra virgin olive oil or vegetable)

1/2 honey or real maple syrup

1/4 cup milk

2 eggs

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 teaspoon vanilla

3/4 cup whole wheat flour*

1/2 cup coconut flour*

Optional: 1/2 cup nuts, chocolate chips or dried fruit.

*If you don't have coconut flour, use 1 3/4 cups wholewheat flour total.

Directions:

1. Preheat oven to 325 degrees and grease a loaf pan, set aside.

2. Mashed bananas in a small bowl and set aside

3. In a separate bowl beat together, oil and honey. Once combined add milk, vanilla extract and eggs, then add the mashed banana.

4. Mix together the flour, salt, baking soda in a separate bowl, then combine dry ingredients with the wet 1/2 a cup at a time. Stir well, lumps are okay. Add your optional nuts, fruit etc. now should you choose.

5. Bake for 55 to 60 minutes, let rest for 10 minutes in the pan then gentle turn out onto a cooling rack and cool completely before cutting. The bread will be moist but it is ready to take out of the oven when a knife is inserted and comes out clean.

Store in the fridge for up to a week or freeze.