Banana Bread
Supplies
- 2 extra-large loaf pans (1.5 quarts) OR 3 large loaf pans (8.5″ x 4.5″) AND 3-5 small loaf pans (5.75″ x 3″) (depending on size)
Ingredients
- Unrefined non propellant coconut oil, avocado oil OR olive oil cooking spray , for greasing the pans
- 1 cup grass-fed organic sea-salted butter OR ½ cup grass-fed organic sea-salted butter AND ½ cup coconut oil extra-virgin AND unrefined AND ¼ teaspoon pink Himalayan salt OR sea salt, ground
- 1 cup Grade A Dark Amber maple syrup, organic OR raw organic local honey*
- 4 pasture-raised organic eggs OR 2 tablespoons egg replacer PLUS ½ cup purified or distilled water
- 4 cups gluten-free all-purpose flour , sifted
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- 2 teaspoons baking soda
- 4 large organic bananas OR 6 medium-small organic bananas , mashed
- 1 cup organic raw walnuts OR 1 cup organic raw pecans, whole, crushed OR meal OR a combination of both
Instructions
- Preheat the oven to 350°F. Lightly spray the loaf pans with coconut or olive-oil cooking spray. In a large bowl, cream the butter and maple syrup until fluffy. Add the eggs and mix well.
- Whisk together the sifted flour, sea salt, and baking soda in a separate bowl. Fold into the wet mixture alternating with the mashed bananas. Add the nuts and stir in. Do not overmix.
- Pour the batter into your loaf pans and bake on the middle shelf of your oven. Large loaf pans will take about an hour, while smaller pans will take 30-40 minutes. If baking small loaves, I start checking at 20 minutes and if baking large loaves, I start checking at 30 minutes, then check every 5-10 minutes after that. Loaves are finished when they are golden brown and a toothpick inserted in the center comes out clean. Every batch is different.
Notes
*Grade A Dark Amber maple syrup is my favorite option for this recipe as it gives the bread the best texture.