This bread is based on the Zucchini Bread recipe in “The Plantpower Way” by Rich Roll & Julie Piatt. They use a mix of 6 tablespoons ground flax seeds and 1/2 cup water in place of the eggs for a vegan version.

• 2 eggs

• 1 small apple

• 1/4 cup water

• 1/4 cup coconut oil

• 5 dates

• 1/2 cup coconut sugar

• 1/2 tsp vanilla

• 3 - 4 frozen bananas

• 1 teaspoon baking soda

• 3/4 tablespoon baking powder

  Flour mix: * 2-1/2 cups of premixed gluten-free flour can also be used

• 1 cup cassava flour

• 1/2 cup almond flour

• 1/2 cup arrowroot

• 1/4 coconut flour

• 1/4 cup coconut milk powder *optional

• 1 teaspoon Pamela’s gum-free baking binder *optional

  Spices

• 1-1/2 teaspoon cinnamon

• 1-1/2 teaspoon pumpkin pie spice

• 1 teaspoon sea salt

1. Preheat oven to 350 degrees F

2. Place eggs in food processor

3. Slice apple and blend with eggs and 1/4 cup water

4. Add dates, sugar, vanilla and bananas and blend

5. In a separate bowl, sift or mix together baking soda, baking powder, flours, spices and Pamela’s baking binder (if using)

6. Fold into the wet mixture (or just blend it in with the food processor)

7. Bake in the oven for 50-55 minutes in a baking pan (shorter time for muffins - start at 20 minutes and test for doneness)

8. Enjoy your homemade banana bread!