Say hey!

This recipe is brought to you by one of my high-school best friends, Tori. Inspired by the abundance of locally grown bananas, Tori whipped up this delicious treat while visiting me on Kauai. It's now one my go-to's when I am craving something warm, hearty & delicious.

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Ingredients

• 1 tbsp flax meal + 3 tbsp water
• 3-4 very ripe bananas (the more brown spots the better)
• ¼ cup coconut mana or coconut oil, melted
• ½ cup plant-based milk
• ½ tsp salt
• ½ cup brown sugar or maple syrup
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp vanilla extract
• 2 - 2 ½ cups gluten free flour
• Handful of macadamia nuts, chopped
• Handful of dark chocolate chips, optional

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Directions

• Preheat the oven to 375. Line the bread dish with parchment paper.
• In a small bowl, mix flax meal and water together. Set aside for 3-5 minutes.
• In a large bowl, mash bananas. Add melted coconut mana or coconut oil and mix for a minute (you may notice the texture begin to harden which is normal). Add plant-based milk, salt, brown sugar or maple syrup, vanilla and cinnamon. Mix again.
• Add baking soda and 1 cup of flour at a time until you get a thick but moist consistency.
• Fold chopped macadamia nuts and dark chocolate chips into the banana bread mixture then pour the mixture into the lined bread dish.
• Bake for about 45-50 minutes. Let it cool in the dish for at least 20 minutes before cutting and serving.

*For best storage, keep in an airtight container on the counter for 2-3 days. Beyond 3 days, place in the fridge.