NEVER THROW AWAY OVERLY RIPE BANANAS!
NEVER!
dairy-free banana bread
Servings: 6 slices
Ingredients
- 3 overly ripe bananas + 1 for topping
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- 1 tablespoon molasses
- ¼ plant-based milk
- 2 organic eggs
- 1 + ¼ cup spelt flour or regular all-purpose flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon sea salt
- ½ teaspoon pumpkin spice or cinnamon
- Handful dark chocolate chip - optional
Instructions
- Preheat the oven to 360 degrees F (190 degrees C) and line a loaf pan with baking paper. Mash 3 bananas until smooth, a bit chunky is fine. Set a side.
- Put the coconut oil, coconut sugar and milk in a medium bowl and stir until combined. Add the eggs and beat gently.
- Add dry ingredients and stir until everything is well combined. Add mashed bananas and chocolate and stir to combine.
- Pour the batter into the pan. Slice 1 banana and arrange the slices over the cake in rows (or however you like) and sprinkle a little bit coconut sugar over the bananas. Bake for 40 minutes or until toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for 5 minutes. Put on a plate and serve. You can eat it with butter or nut butter. If it’s not sweet enough you can drizzle honey over.
Notes
The sliced banana on the cake is optional
