Nutritious Nostalgia: Healthy Vegan Banana Bread

We're celebrating National Banana Bread Day, y'all... the NYCfitfam way.






Comin’ in hot with another Nutritious Nostalgia masterpiece, created in partnership with NOW Foods !!

In celebration of National Banana Bread Day (Feb 23rd), we used NOW Real Food® Organic Virgin Coconut Oil to prepare our version of Banana Bread…. a favorite treat of our little 6-year-old Mason!

Banana Bread holds a lot of nostalgia for Mason… when we lived back in New York City, we’d bring him with us to the gym, and let him play in the kids club while we worked out.




Afterwards, we’d bring him into the cafe, and his favorite treat was to order a healthy shake accompanied by a big ‘ol piece of Banana Bread…



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...we loved to see him enjoy it, though we didn’t love that the version we bought there was filled with sugar and not vegan.












We used ingredients from NOW Food - particularly their amazing Organic Virgin Coconut Oil, an unrefined oil that is bursting with goodness and flavor - to make our better-for-you version. And guys, it is SO. DARN. GOOD!!




Here's the Recipe:



INGREDIENTS

  • 1 ¾ cups spelt flour

  • 1 tbsp NOW Food Organic Monk Fruit (Liquid)

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • pinch of mineral salt

  • 1/3 cup NOW Real Food® Organic Virgin Coconut Oil

  • 1 teaspoon vanilla extract

  • 4 small or 3 large overripe bananas, mashed

  • 1/4 cup almond milk, use only if needed

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Grease your loaf pan.

  • In a medium sized mixing bowl, mash bananas , add oil and vanilla extract, mix again. Add the flour, Monk Fruit, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined.

  • Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).

  • Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary.

  • You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready.

  • Remove from oven and let cool for 10 min before slicing.



















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