Home Cooking, for the sake of your health!

Banana Pecan Bread Banana bread is a true classic. There are many variations to the recipe for this staple. My take is gluten-free and sugar-free, yet full of flavor and sweetness. The over-ripe bananas are key for the most intense flavor and a soft texture that mashes and blends easily. Coconut flour and coconut oil add wonderful texture, flavor and optimize the health benefits. This is truly gilt-free treat that you won’t be able to get enough of!

 
Ingredients
  • 4 very ripe bananas, mashed
  • ⅓ cup coconut oil or grass-fed butter, melted
  • 4 free-range eggs
  • 1 tsp vanilla extract
  • 1½ tsp cinnamon
  • ½ cup organic coconut flour (do not substitute another flour – it will not work as proportions will change with other flours)
  • 1 heaping tsp baking soda
  • ¼ tsp salt
  • optional add-ins: ⅓ cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc
 
Instructions
  1. Preheat the oven to 350 degrees.
  2. Throw everything together in a medium bowl and mix until combined (I like to mix my batter in my Vitamix Blender).
  3. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden.
 
Notes
*For best results your bananas should be extremely brown and ripe. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a ⅓ cup of maple syrup

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Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

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