Baking season is upon us! I love this time of year. One of the difficulties for people who avoid refined sugar is the amount of sweets that seem to pop up everywhere. I can’t even go to the grocery store without being offered a sample of apple spice whatever or pumpkin bread. I wanted to come up with a recipe that is healthy, gluten-free and made me feel like I am par-taking in the season. If I go to someones house or to an event I can bring this loaf of bread or make it into little muffins. Also, this recipe is great for kids! When Scout gets older I want to be able to bake for him and make him special treats, but I don’t want to feed him refined sugar or dairy; so I’m starting to get creative in the kitchen and build my stash of recipes for the years ahead!
Here is your list of ingredients:
-4 ripe bananas
-1/2 C. Coconut Flour (TJs has a little bag for like $3)
-1/2 C. Peanut Butter
-2 Eggs or for vegan version 2 flax eggs
-1 C. Walnuts
-2 Tbsp. Carob powder
-1 tsp. Vanilla
-2 tsp. Baking Powder
-1/2 tsp. Baking Soda
-Pinch of salt
-1 tsp. cinnamon
Instructions: Oven Temp: 350 Bake Time: 40-50 minutes
Mash up bananas and add eggs (or flax eggs), stir until well combined and the chunkiness is almost completely gone. Stir in PB, Carob, baking powder, baking soda, salt, cinnamon & vanilla. Finally mix in coconut flour and then fold in walnuts. Pour mixture into bread pan or divide into muffin tins. Bake! Tip: If you are wanting a little sweeter version you could always add a few TBSP of maple syrup or honey.