A clean eating version of the all-American classic
When you have a bunch of bananas that are starting to look a little too ripe, you make banana bread. Obvious? To me, it was actually a completely revolutionary idea given the fact that I rarely ever bake (as pointed out by Mr. Healthy Haus on a somewhat regular basis and with not-so-subtle hints of disappointment).
I created a healthier version of the beloved comfort food with gluten free flour, coconut oil, raw nuts and seeds, and without any refined sugar (except for some dark chocolate chips). Much to my own surprise (and my husband’s), this wholesome ‘nana bread turned out delicious!