Updated: Apr 2
A dear friend of mine LOVES banana bread. I think he has taste-tested every single version and variants of banana bread I have made in the last three years. He was always very open to all of my grain-free baking, which was helpful when testing new recipe creations.
I enjoy banana bread but I am not going to hammer back a whole loaf in one go and tend to share most of my cooking with friends, so I like to make foods in easily shareable forms - hence why I made them into muffins!
You can absolutely make these into a loaf, but for sharing and snacking purposes I find it easier in this form.
Seeing bananas always come to my home to be forgotten, is a staple recipe for me! Most people in my life, love shredded coconut, pecans or walnuts and always chocolate chips in the banana bread, but get creative with these. See what you like and don’t like and change it up when you make these again and again.
I hope you enjoy them and just on the side, these are kid-approved too!!
3 ripe bananas
3 large eggs
1/4 cup melted coconut oil
1/4 cup maple syrup
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
Pinch of sea salt
1/4 cup chopped pecans or walnuts (more if you want)
1/4 cup vegan chocolate chips (more if you want)
1/4 cup shredded coconut - optional
Preheat oven to 350 F
Place cupcake liner cups in a muffin tin
In a large bowl, mash bananas with a spoon until smooth
Add eggs and whisk well until smooth, If you want some softer chunks in your muffins, leave some texture to the mash
Add coconut oil and maple syrup and combine well with your whisk
Add coconut flour, baking soda, cinnamon, cardamom, vanilla and salt - mix until well combined
Spoon batter into the prepared cupcake liners
Top with extra chopped nuts or shredded coconut if you want.
Bake for 15 to 25 minutes, or until a toothpick comes out clean
Remove from oven and enjoy!
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