Adulting is hard. Banana bread is easy. Nothing brings us back to the simple comfort of childhood like a perfect loaf of homemade banana bread — and all the friends we’ve gifted this cozy yet clean version from the ladies of Sweet Laurel Bakery agree.
Why would anyone want to mess with such a magically classic recipe? Because this healthy banana bread is actually, dare we say, better than any traditional version we’ve had. The recipe comes from The Sweet Laurel cookbook by Laurel Gallucci and Claire Thomas. Like all of their gut-friendly baked goods, this loaf is grain, gluten, dairy and refined sugar-free — but retains every bit of soul-nourishing goodness we’d expect.
Tasty and tender — with natural notes of caramel and bold banana flavor — this healthy banana bread is truly a dream come true. Most importantly, it all goes down in one bowl which means clean-up couldn’t be easier. The recipe below is good for two loaves; make one for yourself to enjoy immediately and freeze the other for later, or give it to someone you really really love.
Sweet Laurel’s “Fall In Love” Banana Bread
makes 2 loaves
1 1/2 – 2 cups very ripe banana, mashed (approximately 4 – 6 bananas)
2 bananas, halved length-wise (for garnish)
1/3 cup coconut oil, melted
2/3 cup maple syrup
2 large eggs (vegan optional: sub flax or chia eggs)
2 cups almond flour
1/2 tsp pink salt
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup chocolate chips
Preheat oven to 350. Mix the mashed banana, coconut oil, maple syrup, eggs and vanilla extract in a bowl with a hand whisk. Add almond flour, baking soda and salt. Blend batter together and add chocolate chips. Pour into 2 greased 9 x 5″ loaf pans. Gently lay the halved banana slices on top of the batter (this step is optional but really pretty!). Bake about 30-35 minutes, then remove from oven and allow to cool.
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