Not Just Banana Bread

Banana bread in the oven is one of those smells that makes you feel so cozy. The delicious aroma makes me think back to my mom baking, everything by hand, and loading up the oven with not just one loaf of bread, but 4-6 loaves at a time to share with family and neighbors. It was almost like the whole neighborhood could smell the best banana bread around.

Like most of my baked goods recipes, I started with the original recipe and made alterations to fit dietary needs of low sugar, gluten free and dairy free baking. However, you can be sure I left the good stuff!

4 oz Pecan halves
6 oz Shelled Walnuts
4 medium Bananas peeled
2 Eggs
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1/4 cup Honey
1/2 cup Fresh Blueberries
1/2 cup Chocolate Chips (dark or semi-sweet)

In your food processor, blend whole nuts until almost a flour so there are still a few chunks.
Add your bananas and eggs and blend again until bananas are mostly smooth. You may have to stop and scrape the sides of the bowl.
Add ginger, cinnamon, vanilla, salt, baking soda, baking powder, and honey and blend just until mixed.
Take out your blade from the food processor. Add the blueberries and chocolate chips and stir by hand.

Line a glass loaf pan with parchment. Pour batter in your loaf pan and gently tap to remove air bubbles and even.

Bake at 350° for about 60 minutes. The top of your bread should be dark brown and no longer spongy.
Remove from the oven and let cool for 5 minutes. Use a spatula to remove the bread from the pan and cool on a rack for 30-60 minutes (depending on how long you can wait). I keep mine on the parchment while cooling and just peel down the sides. It makes for easy cutting and storing after.

Cut into 12 pieces. 6 slices long ways and then cut down the middle.

Nutrition Info per servings:
1 loaf= 12 servings
230 Calories
16.6 g fat
19.6 g carbohydrates
4.7 g protein
3.3 g fiber
12 g sugar
0 g added sugar
16.2 g net carbs

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