Banana Bread

Serves | 1 loaf *see notes for muffins

Ingredients:

• 4 overripe bananas, mashed

• 4 eggs

• ¼ c maple syrup or honey

• ¼ c coconut oil, ghee, or butter,

  melted and cooled

• Splash of vanilla extract

• 1 ½ c all-purpose flour (grain-free variation: 2 ½ c almond flour)

• 1 tsp baking soda

• ½ tsp salt

• Sprinkle of cinnamon

• Optional: mix-ins *see notes

Directions:

1. Preheat oven to 350°F and line a loaf pan with parchment paper.

2. Combine wet ingredients in a bowl using a mixer or whisk, add dry ingredients, and mix until smooth. Stir in mix-ins, if using.

3. Add batter into the loaf pan and bake for 50-60 minutes until a deep golden crust is formed and center is not jiggly.

Notes: Our preferred variation is using almond flour, butter, and two heaping handfuls of dark chocolate chips. You can use mix-ins such as chocolate chips, pecans, or walnuts. My favorite toppings are butter and a drizzle of honey. Caleb enjoys his with unsweetened peanut butter and sliced bananas on top.

To make muffins, divide batter between 12 muffin tins, bake at 375°F for 15-20 minutes until lightly golden brown and cooked through.

This recipe has been slightly adjusted from the original cookbook.

You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.