If you’re looking for a delicious, healthy, and simple banana nut bread recipe, this is it.
I don’t know about you, but every time I have a bunch of brown, semi-mushy bananas I get a little bit excited because that means it’s banana bread time!
We have always been big fans of minimal waste when it comes to food here at NS, which is why we always make an effort to think of fun and tasty options for our slightly “overripe” bananas, whether it popping them in a freezer for a smoothy, or in this instance, turning it into a delicious, cakey, gluten-free banana bread.
To be honest, anything baked seemed like a daunting task, full of meticulous and complicated steps and a slim margin for error. After a little practice and a few failed attempts, we managed to come up with a recipe that can be easily executed with minimal mess and delicious results!
Let’s be honest, the banana bread I ate when I was a kid was more like a cake, and a great excuse to eat dessert for breakfast. It was super sweet, contained additional sugars outside of the bananas, dairy, and for good measure, I would add butter and maple syrup on top. Banana bread will never be as good for us as kale for example, but now that we’re adults, it’s time we have a nostalgic treat that’s a little bit more guilt-free.
By substituting coconut sugar and maple syrup for refined sugar, using almond flour and toasting raw organic pecans I feel much less remorse when I go in for seconds, alongside a cup of tea or coffee.
p.s. If you just can’t wait for those bananas in your house to begin to change color, you can totally use yellow ripe bananas, it’ll still be delicious!
