Healthy & Tasty Banana Bread

I hate wasting food!  I think that is why I make banana bread so often. It's also tasty to eat haha. We buy the Sam's Club, or now Costco, amount of bananas, so we always have bananas getting over ripe.  P.S. Mike and I LOVE Costco!!!!  They have way more gluten free, organic, and vegan options.  They have a spin bike I am going to buy, vacations (my twin and her husband are going on a Costco vaca to Greece), discounts on home improvement projects, like new window blinds or custom closet organizers, and the list goes on.  Sorry, back to the banana bread ha.

This banana bread I made for my family's wine bottling party.  My family makes wine every few years and we have a party while we bottle all the wine... yes, we are very Italian.  They order a ton of Italian food- cheeses, sausage, bread, and cakes.  Although they are delicious, I cannot really eat much of it.  It's okay, I plan ahead!  This year I decided to make a delicious gluten free banana bread.  That way I had something to eat, but also for everyone to try.  I was so happy it was a hit!! 

See, healthy can be delicious too!

Healthy & Tasty Banana Bread

Ingredients

* makes 1 loaf and serves 8-10 people

• 1/2 cup unsweetened applesauce
• 2 very ripe bananas
• 2 tablespoons of raw honey or maple syrup 
• 1 tbsp of coconut oil (vegetable oil works too)
• 2 tsp of vanilla extract
• 2 eggs (*2 flaxseed egg substitutes 1 tbsp of flaxseed stirred with 2 tbsp of water= one egg) 
• 2 cups gluten free flour (I used Bob’s Red Mill)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 3/4 cup dairy free chocolate chips (I use Enjoy Life)
• Or add whatever nuts you like! I made this for a party (a wine bottling partay lol) so I did not add nuts incase people are allergic.

Next time I want to try using spelt flour!  But, I promised myself I will not buy any more baking products until we move.

* If you use the flaxseed egg substitute, try to use a larger flatter pan and do not open the oven until it is done cooking, because the bread may sink.  Flaxseed eggs do not have the protein matrix that regular eggs do, so unfortunately baked goods made with them often sink in the middle. For a fluffy bread I recommend regular eggs. For a dense gooey less airy bread, I recommend the flaxseed egg substitute. 

Directions

1. Preheat the oven to 350°F. Lightly spread a 9x5-inch loaf pan with coconut oil.
2. Cut very ripe bananas into long slices.  Leave two slices for the the top of the bread.  Mash the rest of the banana until almost smooth.
3. Add the wet ingredients eggs, (or egg substitute), oil, honey, and vanilla into the banana and stir until combined.
4. Add the dry ingredients flour, baking soda, baking powder, salt, chocolate chips, and spices into the wet mixture. Stir until there are no flour clumps. Try not to over mix.
5. Pour dough into the loaf pan and spread out evenly. 
6. Bake the loaf, uncovered, for 50 to 55 minutes.  The loaf should be golden brown and when you shake it a little it should be raised but firm.  If the middle is wet looking put back in oven for another 5-10 minute.  
7. Let loaf cool for 30 minutes. This is when the bread might sink if you used the flaxseed egg alternative.  Hopefully not, fingers crossed!
8. Slice the loaf once cooled. Cover and put in refrigerator for storage up to 5 days. 

And if you want something a little less healthy, but you still love banana bread, try my traditional Banana Bread Recipe here: https://dcdeatwelllivewell.blogspot.com/2017/12/famous-banana-bread-recipe.html

Have a great week everyone!!!!