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

• 2 ½ c almond flour or 1 c all-

  purpose 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 all-purpose 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.

   One time I used 2 ½ c of all-purpose flour by accident and ended up loving the result too — it created a more cake-like texture compared to the super moist original version. Both are delicious depending on what you prefer (the version shown here uses 2½ c AP flour).

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

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

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