Healthy Banana Bread

This scrumptious and nutritious banana bread is hearty and full of protein and good fats. Perfect for fall, this double recipe is made to share. It makes two loaves of bread or 24 muffins.

I personally do one loaf of bread and 12 muffins. I love a slice of banana bread with some tea or coffee, but I also like to have some muffins on hand to put in lunches or give to friends. 

WET INGREDIENTS:

8 medium-sized, overripe bananas

8 large eggs

⅔ c. coconut oil, melted and cooled until just warm

4 tsp. vanilla extract

DRY INGREDIENTS:

3 ½ c. of almond flour

1 c. tapioca flour

½ c. Monk Fruit, granulated

1 tsp. baking powder

2 tsp. baking soda

3 tsp. cinnamon

1 tsp. sea or pink Himalayan salt

1 c. pecans, chopped

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.

2. Put bananas into mixer and mix until it looks like a purée. 

3. Add eggs and blend well.

4. Mix in coconut oil and vanilla.

5. In another bowl, add all dry ingredients and mix by hand with a whisk. 

6. Slowly add dry ingredients to wet while running mixer on a slow speed. Mix until incorporated.

7. Line bread pan with parchment paper, and lightly oil with coconut oil.

8. Pour in mixture. Bake bread for 40-45 minutes. Bake muffins for 25 minutes.