Straight out of my cookbook Switch It Up! here is one of my favorite recipes – Never fail Banana Bread!
No matter how many times I make this I cannot ruin it. This Never fail banana bread is the easiest and quickest, perfect-every-time cake for everyone. Even if you forget the oil or the egg, it will still come out ok, I promise!
You can add dried fruits or chia seeds to it or omit the chocolate and nuts. Mix it up and make your own creation.
Lately I have been experimenting with Collagen in my foods. I think it’s my new thing! You get extra protein, its gut healing and great for your skin and joints. Above all, the best part is that it keeps you so full, you won’t need to eat the whole cake up at once! If you want to try it out I would add 3-4 scoops (tablespoons) of collagen peptides to it and get some extra nutrition into your delicious food.
Try out my never fail banana bread and let me know how yours came out? Post your questions and comments below. Happy cooking!
INGREDIENTS
3 large ripe bananas, mashed (about 1 cup)
1 eggs, beaten
1 tsp. vanilla extract
1/3 cup coconut oil melted
1/2 cup coconut sugar
1 1/2 cup white whole wheat flour (or oat flour gluten-free)
1 tsp. baking soda
1/2 cup dark chocolate chips (optional)
3-4 scoops (tablespoons) of collagen peptides (optional)
1/2 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350°F and grease a 4.5″ x 8.5″ loaf pan with avocado or coconut oil or line with parchment paper (for easier removal).
Using a food processor, add all ingredients from wet to dry as listed except chocolate chips and walnuts.
Process mixtrue until a smooth thick batter forms, it should be similar to pancake batter. If batter is too thick, add fruit juice, milk, almond milk or water to thin out – no more than 1/4 of a cup.
If adding chocolate chips or nuts, add now and mix by hand.
Pour the batter into the loaf pan, and bake for 45-50 minutes or until a toothpick comes out clean. Once it’s ready the top of the loaf will crack a bit, and it will be crunchy on top.
,Turn off oven, and leave in oven until it cools.
Once cooled, remove from oven and allow 15-20 minutes on a wire rack before slicing it.