Vegan. Gluten-free. Sugar-free. Dairy-free.
Basically, this banana bread is #winning at life.
Seriously, it’s super healthy and super good. Light, soft, moist, crumbly, nutty, with just a hint of sweetness. Toast up a piece and slather with almond butter or jam for a festive fall breakfast or afternoon snack. Bon appetit!
5 ripe bananas
2 ¼ cups gluten-free flour
½ cup honey
⅔ cup coconut oil
½ cup cranberries
½ cup chopped pecans
4 tsp baking powder
1 tsp baking soda
½ tsp pumpkin pie spice
2 tsp vanilla
Preheat oven to 350 F.
Whisk together flour, baking powder, baking soda and pumpkin pie spice in a small bowl.
Blend bananas in food processor or Vitamix. Add coconut oil, honey and vanilla and blend on medium-high until mixture is smooth.
Slowly add in the dry ingredients, blending thoroughly on medium-high. If necessary, pause mixer and use a spoon to get things moving.
Add cranberries and pecans and blend for just a few seconds on low.
Pour into greased loaf pan.
Bake for 50 minutes.
Let sit for a few minutes, then cool completely on cutting board before slicing.
Store in Tupperware or ziploc bag for 2-3 days.
Inspired by this original recipe.