A good banana bread is hard to find, but once you do... That recipe is like gold. :) My teammates are always asking me to make some so this one is pro-athlete approved. It can be made vegan and free of added sugar. For my dairy lovers out there use the highest quality possible (aka organic, grass-fed).
Prep time ~15 minutes
Bake time ~ 60 minutes
Serves ~ 8 people
3 spotted bananas
⅓ cup coconut oil, melted (dairy option - ⅓ cup organic, grass-fed butter)
½ cup raw sugar or 1/4 cup stevia (natural sugar option: 2 tbsp warm water + 8 medjool dates blended)
1 egg or egg substitute (1 tbsp flax or chia + 3 tbsp water and allow to thicken for 10 minutes)
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 ¼ cup oat flour
¼ cup coconut flour + ¼ cup water
*Add ripe banana slices to the top just before baking :)
Preheat oven to 325 degrees. Combine and mix all ingredients in one bowl. Wet first followed by the dry. Add 1 tbsp of water/nut milk/dairy at a time if batter is too thick. I often bake with frozen bananas which seem to add more liquid to the batter, but if you're using fresh it is likely you will need to add some of your own. Oil a 4x8 inch baking tin then pop it in the oven for about 1 hour on convect. Set an alarm to peak at the bread around 50 minutes. Depending on the oven it can take anywhere between 50-75 minutes.
*Baking Pro Tips: I mix everything by hand and keep chunks of banana in my batter. Try melting the oil or butter in the oven as it preheats.