Banana Bread: A versatile recipe for paleo and vegans and moms who like to serve healthy stuff to kids.

I’m always on the look out for a new spin on our favorite foods to create a healthier or tastier version of whatever has caught my attention and banana bread is no exception. Each week, I head to our local grocery store and purchase overripe bananas by the bag, toss it in my freezer to make banana bread or muffins.

Because I want my kids to eat local honey on a regular basis to combat allergies and strengthen their immune system, I ran across this recipe to replace sugar with honey. Success, and the crowds went wild, begging for seconds and thirds!

IMG_0606

For those of you who are Paleo or Vegan, this recipe includes those ingredients as well. Our version of eating is whole foods, a reduction in grains which means I often bake with Oat, Almond or Tapioca flour. I also use Flax-seed eggs when I can’t get local organic eggs.

So without too much confusion, here is the recipe which also includes adaptations to create banana muffins (I know, like I said, I’m a foodie and love to multiply different ways to create a recipe.) 🙂

Pin this!
Pin this!
Banana Bread made with Applesauce and Honey
Yields 1
The perfect flexible recipe to replace dairy, sugar, and eggs. Tasty breakfast treat. This recipe can also create muffins by gently mixing ingredients to a lumpy consistency. Fill cupcake tins 3/4 full and back at 350 for 20 to 25 minutes.
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cups whole wheat flour, almond flour or tapioca flour
  2. 1 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 1/2 cup organic applesauce or coconut oil
  5. 3/4 cup local honey
  6. 2 eggs, beaten or 2 flax-seed eggs
  7. 3 mashed overripe bananas
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Flax-seed egg replacer
  1. 3 Tablespoons water
  2. 1 Tablespoon golden flax meal
  3. Mix together and wait 10 minutes or until it has thickened, then add to recipe.
Heather Riggleman https://heatherriggleman.com/

Leave a Reply