We had a few ripe bananas on hand, so I decided to make some banana bread. Mike will probably have this delectable bread for breakfast instead of toast this week.
I also added in a small chocolate bar from Mike’s mom that we had in the cabinet.
Once again, I’m not going to give out my precise gluten-free, all-purpose flour blend, but any all-purpose blend should work just as well.
-4 ripe bananas (the more brown spots, the better)
-2 whole eggs
-1/3 cup raw honey
-1 tsp vanilla extract
-1/3 cup softened butter, or coconut oil
-2 TBS almond or regular milk
-2 cups all-purpose flour
-1 tsp baking powder
-1 tsp baking soda
-sea salt (I used a lavender and sea salt blend)
-1/2 cup walnut pieces
*Optional: 1 small chocolate bar, finely chopped
Preheat oven to 350. Grease a 9 x 5 tray, and set aside.
Mix wet ingredients together in a bowl. In a separate bowl, mix the dry ingredients together. Then, combine the wet ingredients into the dry, slowly. Fold in the walnuts, followed by the chocolate bar.
Pour batter into the greased tray. Sprinkle ground cinnamon, nutmeg, and ginger on the top. Swirl gently with a knife.
Bake for 55 minutes, or until fully baked.