I feel like healthy banana bread is something almost personal. It is definitely different for everyone! I mean even the one in my recipe book is different to this one because I made this one with my daughter in my mind. I wanted to make a hearty but moist banana bread that we could enjoy together.
You know what I love about banana bread though? Is that it is so easy to make it your own! Your pantry is literally the best inspiration for making your banana bread into something you will enjoy. Thinking about that has just made me remember that I had a whole jar of date paste that would have been perfect to use in this recipe too!
Banana bread is a great snack through pregnancy and beyond. Healthy pregnancy recipes are ones you should save for later too because you will need them when you little one starts wanting to eat what you are eating! You can’t turn them down all the time so its best to set the example from the beginning. If you wouldn’t feed it to your child then why are you eating it? That is the motto I live by most days now. Food for me has to be Elle approved too!
Over ripe Banana’s ( 2 – mashed ), eggs (2 – whisked), almond milk (1/4 cup), coconut oil (1 tbsp), coconut butter (2 tbsp – melted), collagen (1 tbsp), desiccated coconut(1 large – diced), flaxseeds (1/4 cup), gluten free flour (1 1/2 cup), maple syrup (1/4 cup), cinnamon (1 tbsp), baking powder (1 tbsp), wild orange doterra essential oil (dash)
Heat an oven to 180 degrees and line a bread baking tray.
In a bowl mix together all wet ingredients. Slowly add each dry ingredient until fully combined.
Pour into baking dish and top with coconut sugar and cinnamon.
Cook in oven for 45 minutes.
You are done! Enjoy! x