Instead of posting a typical picture food diary for this What I Ate Wednesday – I’m going to share a new recipe.
Banana bread is one of my guilty pleasures – before gluten became an issue for my body i would make this loaf religious for Neil and myself. While he still loves it, I have been testing out healthier and gluten free options to replace my old sugar heavy bread. If you’re a lover of bakery style banana bread – this recipe may need some added sweetness, but otherwise, it is delicious.
3 ripe mashed bananas, the more ripe – the better
1/4 cup greek (or goat) yogurt
1 dropper of liquid stevia (or 2 if you like sweet banana bread)
2 tsp baking powder
2 tsp vanilla
1/2 cup coconut flour
1/4 cup softened coconut oil
1/4 cup chia seeds
1 tsp cinnamon
Optional: Add pecan pieces or walnuts for texture. Use about 1/4 cup of add ins.
Preheat the oven to 340 F. Combine all ingredients in a large bowl until uniform. Using extra coconut oil, grease a loaf pan. Pour/scoop the mixture into the pan and bake for 55 minutes. Remove the banana bread from the oven and allow to cool for about 20 minutes before serving.