Wednesday, September 09, 2015

Banana Bread

With Caden being sensitive to dairy and eggs, I've had to search for a new repertoire of favorite recipes that we all can enjoy together. 

And folks.  
This banana bread. 

I think my family inhales it -- it disappears so fast! It's moist and yummy; I find myself buying extra bananas at the grocery store just to ensure I have them on hand to bake bread later in the week.

Here's what you need:

4 small bananas
1/2 C coconut oil, slightly heated & melted*
1/2-3/4 C brown sugar
1/2 C coconut milk*
1 t baking soda
1 t vanilla
1 pinch salt
1 1/2 C flour

Combine mashed bananas and oil. Add milk and vanilla, then stir in sugar, baking soda, and salt. Add flour and stir just until combined. Pour mixture into greased and floured loaf pan (or 3 mini pans). Bake at 350 for 60 minutes or until wooden toothpick comes out clean. Allow to cool before removing from pan(s).

*If you aren't concerned about dairy & lactose, you can of course use milk and butter instead of coconut products. 

Hope you enjoy!