This banana bread is sure to be a favorite of even the most disciplined of healthy eaters... as well as those of us who believe that if there’s a banana in it, it’s gotta be healthy.
- 1/2 cup melted and cooled coconut oil plus 1 tablespoon for greasing the pan
- 1 cup almond flour
- 1 cup buckwheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup flax seed
- 1/2 cup coconut sugar plus 1 tablespoon for decorating
- 3 over-ripe bananas plus 1 not-so-over-ripe banana
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
- 2 eggs
Preheat oven to 350°F. Grease a loaf pan with 1 tablespoon coconut oil.
Combine flours, baking soda, salt, cinnamon, nutmeg and flax seed in a mixing bowl and set aside.
In another mixing bowl, mash the 3 ripe bananas with 1/2 cup coconut sugar, applesauce and vanilla extract. Whisk in the eggs and 1/2 cup coconut oil. Add your dry ingredients into the wet and fold until everything is well combined.
Pour the batter into the greased loaf pan. Cut remaining banana in half lengthwise and then across, and place the halved bananas on the top of the loaf, flat-side up. Sprinkle with coconut sugar, transfer to oven and bake for 50-55 minutes or until a toothpick comes out clean.