04 Sep “Banana” Nut Bread
🍁Fall is here, and it’s baking szn! There’s nothing better than filling your home with the smell of fresh fruit and coco sugar caramelizing as they bake.
🍌This “banana” nut bread subs plantains for bananas to keep it low histamine, but sacrifices none of the flavor. Hemp hearts add protein and omega-3s, plus they just look so pretty😆. It’s so moist and caramelly, cardamom adds a twist, and all this goodness is decked out with the perfect toppings: creamy almond butter and a drizzle of maple syrup! Make it breakfast, make it a snack, just make it:)
💡I used organic pasture-raised eggs, but you can easily sub with flax eggs to keep it vegan. If you don’t tolerate plantains, sub with blueberries or sweet potatoes. In short, make it your own.
1 ½ c Bob’s Red Mill Paleo Baking Flour
1 tsp baking soda
½ tsp sea salt
1 tsp pure vanilla powder
⅔-¾ c organic coco sugar, depending on how sweet you want it
2 organic pasture-raised eggs or 2 flax eggs (1 flax egg=1 tsp ground flaxseed + 3 tbsp water, then let it sit until it has a gelatinous texture)
½ c melted virgin coconut oil
1 ½ plantains, peeled and mashed (best sub is mashed sweet potato, but if you use blueberries use less bc they’re juicy)
Optional: pinch of cardamom
1. Preheat the oven to 350°F. Line a 9″ x 5″ loaf baking pan with parchment paper.
2. In a medium bowl, combine flour, baking soda, salt, vanilla powder, and cardamom.
3. In another medium bowl, whisk together coconut sugar and eggs with a fork until super fluffy (5ish minutes).
4. Add coconut oil, and mashed plantains. Mix well with a spatula, until ingredients are fully combined.
5. Pour the batter into the prepared baking pan, and top with hemp hearts. Bake for 35 minutes (until a fork comes out clean).
6..Remove from the oven, and let it cool for about 20 minutes before removing it from the pan.
7. Slice it and serve it with almond butter and a drizzle of maple syrup.
***GF/DF/VG OPTION/LOW HISTAMINE***