I love making different versions of banana bread, but I think this one just might be my favorite. Pro tip: It tastes like brownie bites in a mini muffin mold. You could also add a chocolate glaze to a doughnut version (or any version, no rules about chocolate here!)
Prep Time20 minutesmins
Total Time1 hourhr10 minutesmins
Course: Breakfast, Dessert, Snack
Keyword: banana bread
Servings: 10
Equipment
Stand mixer or large mixing bowl
bread pan or silicone mold of choice
Ingredients
4tbspground flax for flax eggsor large organic pasture-raised eggs
1/3cupgolden monk fruit or coconut sugar(I do a half and half combo)
2tspvanilla extract
1/4cupmelted coconut oilor grass-fed butter, or ghee
Preheat oven to 350 degrees. Line a 8X4 bread pan with parchment paper and spray, or spray any silicone mold you’re using.
Make flax eggs by combining 1 tbsp ground flax with 2.5 tbsp water for each egg. Let sit 10-15 minutes in fridge, or until gelatinous. If starting with whole flaxseed put in coffee grinder or high-speed blender and process until ground.
Melt the coconut oil and let it cool for about 5 minutes.
In a stand up mixer or large bowl, add the banana, (flax) eggs, oil, coconut sugar, and vanilla. Beat on low or mix until well combined.
In a medium bowl combine all of the dry ingredients.
Slowly add the dry ingredients to the wet ones in the mixer and combine on low-medium until a batter has formed and there are no clumps.
Divide the batter into the pan- will fill each one about 2/3 full.
Bake for 21-24 minutes, or until a knife comes out clean from the center.
Cool on wire rack until ready to gobble up (They release better from pans after almost cooled completely). Delicious with raw honey, peanut butter (obviously), or any other nut butter, ghee, jam, a sentimental movie and a good snuggle... basically anything.
Notes
Can make into any pan or silicone mold - muffin (bake 16-20 minutes), doughnut pan (line with parchment paper and bake for 40-50 min), or mini muffin (12-15 min).