My absolute favorite banana bread/muffin recipe must be shared! This recipe can also be made vegan by substituting chia eggs. It freezes well and comes out perfect every time!!
6 peeled and ripe bananas (~3 cups mashed)*
3 large eggs
3 chia eggs (3 Tbsp chia seeds and 9 Tbsp water)
2 Tbsp vanilla extract
1 1/2 tsp baking soda
1 tsp salt
1/2 cup plus 1 Tbsp coconut flour*
*Take out one banana and add 1/2 cup peeled, minced, ripe pear
**Add 2 Tbsp shredded unsweetened coconut and take out extra 1 Tbsp coconut flour
Preheat the oven to 350 degrees F. Line a bread pan with parchment paper or muffin cups with parchment liners. (The muffins will stick to the traditional paper liners.) Soak chia seeds in water and stir well. Allow the seeds to absorb the water and form a gel. Mash the banana well and add 3 large eggs, stir well to combine. Next add the chia gel mixture, vanilla, baking soda, salt and flour. Stir well to combine. Allow the batter to sit for 15 minutes then pour into prepared pan.
Bread takes 50 minutes-1 hour. Muffins take ~20-30 minutes.