This loaf has been a staple in my house for YEARS now! I'm definitely more of a loaf girl than a muffin girl; I love dumping everything from the food processor to a loaf pan, into the oven, and being done with it...my kind of baking!
The reason this yummy and easy loaf is always in my house is that I change it up with the seasons. By replacing a banana with seasonal produce or tossing in some berries and a different flavouring, you have a whole new experience. ; )
The loaf in the picture has fresh zucchini, blueberries, and cardamom for a late summer twist. I've also used pumpkin puree, apples, rhubarb compote, and tossed in various berries.
This loaf is also free of grains, gluten, and nuts (if you don't add the walnuts), so good for those who are sensitive to these ingredients and suitable for school lunches. I love having healthier versions of delicious treats in the house; I don't believe there id ever a reason to feel deprived or restricted when changing to healthier ways of eating!
I'll share the original recipe here, as well as the variation in the picture. But a little disclaimer, you'll have to figure out baking time on your own, since it changes with the different ingredients and I've never been able to nail down a consitent baking time. It typically takes at least 45 minutes in my oven, then I check it periodically and test for doneness by inserting a clean knife into the centre. When it comes out clean, the loaf is done. Ideally you can bake it while you're baking other things for efficiency!
Ingredients: (original banana bread)
4 ripe bananas
4 pasture raised eggs
1/2 cup coconut flour
1/3 Cup melted coconut oil
1 tsp baking soda
1/2 tsp ceylon cinnamon
1/4 tsp sea salt
1/4 cup chopped walnuts (optional)
Preheat oven to 350F and line a loaf pan with parchment paper (I like If You Care brand since it's not bleached or treated with chemicals)
Add all ingredients except walnuts to your food processor and process until well mixed and no lumps remain. Pulse in walnuts. Pour batter into lined loaf pan and bake until done.
For the Zucchini Blueberry version:
Replace one banana with equal amount chopped zucchini and add 1/4 tsp cardamom powder, or 1 drop Doterra cardamom essential oil. Process as directed above. Fold in about 1/2 cup blueberries before baking. This version may take a bit longer to bake with the extra moisture.
Let me know if you try this recipe! Maybe it will be a new staple for you too!
I am a Certified Nutritional Consultant, Certified Emotional Freedom Technique Practitioner, and Registered Massage Therapist.
I believe in a sustainable, natural approach to healing the body for true lasting relief from PMS, painful periods, Perimenopuase symptoms, and other cycle related issues.
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