Whether your final result is a loaf of bread or basket of muffins, this fruit-sweetened treat, generously splattered with your choice of raw cacao chips or nuts, captures the heart of clean-eating cuisine while maintaining the illusion of indulgence.
Banana Bread & Muffins
- 4 ripe bananas (conventional is fine given the hard exterior)
- 4 flax eggs (4 tablespoons ground flax seed, 3/4 cup warm filtered water)
- 1/2 cup dry-roasted almond, peanut butter or tahini
- 2 teaspoons organic vanilla extract
- 1/2 cup organic coconut flour
- 2 teaspoons organic ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder (alternatively mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to substitute).
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1/2 cup 100% raw cacao chips or chopped nuts (optional)
Preheat the oven to 350 degrees.
Line a bread pan with parchment paper or use a prepared paper pan.
To make the flax eggs, stir together the ground flax seed and warm water in a small bowl, then let the mixture sit at room temperature for at least 15 minutes. After the allotted time has passed, mix the ingredients together, noticing how the egg replacement has thickened.
Alternatively, line a muffin pan with 12 unbleached paper baking cups.
In a food processor, blend the bananas, flax egg mixture, nut butter and vanilla until smooth.
In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir until fully combined. Optionally, fold cacao chips or nuts into the batter, or reserve the cacao chips/nuts to be sprinkled on top of the dough after transferring it to the bread pan or muffin tin.
To make bread, bake for 50 minutes or until an inserted toothpick comes out clean.
To make muffins, bake for 22-25 minutes or until an inserted toothpick comes out clean.
Let the bread or muffins cool completely. Muffins or individual slices of bread can be frozen and later thawed for convenience.