Depending on what part of the world you’re in you may be experiencing what I am today. It’s bone chilling cold here in Nashville. This morning when I woke up it was a whopping 9 degrees! I don’t do winter. I despise cold weather. I’m dreaming of sunny days..sigh. One perk of cold days is staying indoors and baking. What is it about the cold that makes me want to be all homemaker-ish?
In this recipe I used some of my new favorite products. Instead of eggs I used NeatEggs which is a healthy egg alternative made with garbanzo beans and chia seeds. I am in love with Neat products. A few months ago I tried their “Mexican mix” in my vegetable quinoa stuffed peppers. It was a total hit with my husband! I also recently bought some Singing Dog Pure Vanilla. I like that this product is all natural and the designer in me loves their logo and company name. I’m a sucker for a logo that catches my eye!
- ½ cup coconut oil, room temperature
- ½ cup organic cane sugar
- 1 teaspoon pure vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 medium bananas, cut into chunks
- ¼ cup pure maple syrup
- 2 Neat Eggs (or another egg alternative, or 2 eggs)
- 2 cups whole wheat flour
- Preheat your oven to 350 degrees. Use coconut oil to grease a 9 x 5 loaf pan.
- In your food processor blend together sugar and coconut oil until combined.
- Add in vanilla, baking soda, salt, and bananas. Blend until fairly smooth. It’s okay to have small banana chunks in your mixture.
- Add in maple syrup and “eggs”. Mix until combined.
- Pour mixture into a large bowl and stir in flour( Batter will be pretty thick)
- Spoon the batter into your prepared pan and smooth the top.
- Allow batter to rest in pan for about 10 minutes before baking.
- Bake for approximately 40 minutes (or until top starts to brown). Then cover with aluminum foil and bake for an additional 10 minutes (or until a toothpick comes out clean).
- Allow the loaf to cook for 10 minutes, then remove from the pan and cool on a rack.