This past weekend was spent with good friends and family, late nights and dancing. All things I love, of course, but come Sunday morning, I am ready to relax and unwind.
October in Kitchener-Waterloo is upbeat and vibrant, especially during Oktoberfest! After a high-energy weekend, I decided to spend the early hours of the day in the kitchen baking up something delicious.
When I opened up my pantry, the first thing I saw were a batch of extra-ripe, spotted bananas. Instead of peeling them and throwing them in a freezer-bag to use for my smoothies during the week, I decided to use these sweet and mushy bananas for one of my favourites, banana bread.
This recipe is very easy, healthy and delicious. My recipe is a bit of a spin on a classic banana bread, with less sugar and extra fibre and omega-3s.
This heart-healthy baked good is perfect for a quick morning breakfast or snack.
Try it for yourself!
Happy baking xo
I N G R E D I E N T S:
1/2 cup of virgin coconut oil
1/2 cup of pure maple syrup
1-2 tsp of cinnamon
2 large eggs
3-4 ripe bananas
1 1/4 cups of brown rice flour
1/2 ground flax seeds
3/4 tsp aluminum-free baking soda
1/2 of chopped walnuts or pecans (either for ontop or mixed into batter)
D I R E C T I O N S:
1. Pre-heat the oven to 375 degrees
2. In a food processor or blender, add coconut oil, eggs, bananas and maple syrup and blend until smooth.
3. In a large mixing bowl, combine the dry ingredients.
4. Combine the wet mixture into the dry ingredients and whisk together.
5. Add nuts to the batter, or leave them on the side to sprinkle onto.
6. Pour the mixture into a greased loaf pan (I used coconut oil).
7. Sprinkle nuts, add chopped bananas, or sprinkle more cinnamon onto of the batter.
8. Bake for 40 minutes.
Banana Nut Bread