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Clean Program
The Healthy Banana Bread Recipe That Will Rock Your Day

The Healthy Banana Bread Recipe That Will Rock Your Day

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This delicious and healthy banana bread recipe is one of our favorites. It’s exactly what banana bread should be; moist, sweet and full of flavor. We substituted several of the typical ingredients for a better and healthier dish.

Enjoy this healthy banana bread recipe with friends, family, or just for yourself with some delicious homemade almond butter. Since it contains both eggs and bananas, this baked good works perfectly after you’ve finished the Clean Program.

Makes 1 full size loaf or 2 small loaves

Ingredients:

4 spotted/mushy bananas (medium-large)

4 tablespoons softened coconut oil

2 eggs

1/2 cup coconut nectar

1 cup gluten-free flour of your choice

1 cup almond meal/flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cardamom (optional)

3/4 cup walnuts (optional) or any other nut, shredded coconut or chocolate chips

Directions:

Preheat oven to 350°F. Grease (with coconut oil) the pans of your choice. Combine wet ingredients (bananas, eggs, coconut oil, coconut nectar) in a large mixing bowl until soft (use fork or potato masher). It’s okay for small chunks of banana to be left in the batter; it doesn’t have to be perfectly smooth.

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Mix all the rest of the dry ingredients together.

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Combine wet into dry. You can add any nuts (pecans, walnets, almond pieces, etc) or coconut flakes at this point.
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Pour dough into pan(s) and bake until a toothpick comes out clean (roughly 40-50 minutes depending on loaf size, smaller ones will cook faster, and one large one will take longer), keep checking and remove when the top is golden brown.

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Let cool for 8 minutes and then remove from pan, slice and serve. This keeps for a several days or you can also freeze it and toast slices as needed.

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Recipe and Photography by Clean Team

If you like this recipe, you might also like Banana Smoothie That Tastes Too Good to Be Healthy (But It Is)

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