The texture and flavor of this bread is incredible- moist interior with a crunchy top, bursting with banana flavor and cinnamon sweetness. Despite it tasting like a naughty treat, you can indulge guilt-free! No added sugar (not even honey or agave) can be found here!
Why (the science): Ripe bananas are incredibly sweet, allowing this recipe to forego any added sugar, both refined or natural. Sugar-free means guilt-free!
*Can be made vegan by substituting with a flax egg
3 ripe bananas
1 tsp vanilla extract
3 tablespoons melted coconut oil
1 ½ cups Meuer Farm spelt flour
½ teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup raisins
Preheat oven to 350° F. Grease loaf pan with nonstick cooking spray.
In a large bowl, mash bananas thoroughly until smooth. Whisk in egg, vanilla extract, and coconut oil.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, vanilla powdered PB, and raisins.
Add dry ingredients to large bowl of wet ingredients and stir with spatula until combined.
Pour batter into greased loaf pan and bake for 40-45 minutes.
Allow to cool for 10 minutes before digging in (I know, patience!).
Delicious for up to a week!
Toast with butter and enjoy as an afternoon pick me up, or as a balanced breakfast J