Growing up, I remember spotty bananas always becoming one of two things in our house: chocolate-banana milkshakes or banana bread. I think these fond memories have made banana bread one of my absolute favorite comfort foods. Maybe it's because I'm in love with bananas. Maybe it's because it's resourceful (every banana gets some love). Maybe it's because it creates the perfect morning pick me up (coffee + a toasted slice of banana bread = a reason to jump out of bed). Honestly, it's the whole package... plus I love having breakfast and snacks for a week.

This is the recipe my mom always made, I've added the GF and vegan alternatives so everyone can enjoy it as much as I do!

Mom's Famous Banana Bread

Ingredients

• ½ Tbsp coconut oil
• 2 eggs (Vegan substitute: flax eggs*) 
• ½ cup brown sugar
• ¾ cup applesauce (no sugar added) 
• 1 cup mashed overripe bananas, about 3 medium 
• 1 tsp vanilla extract
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 ¾ cup white or whole wheat flour (GFsubstitute: GF Flour) 
• ½ cup nuts, raisins, or chocolate chips. Or get crazy and put it all in - it's delicious I promise!
  

*1 flax egg = 1 Tbsp ground flaxseed + 3 Tbsp water

Directions

• Preheat oven to 350 degrees and grease a standard loaf pan with coconut oil.
• In a large bowl, add eggs, brown sugar, bananas, applesauce, baking soda, cinnamon and salt; mix thoroughly.
• Using a wooden spoon, slowly stir in flour until mixed (do not over mix).
• Gently fold in any mix-ins.
• Bake for 1 hour at 350 degrees, until knife comes out clean, covering ends of loaf pan with foil during last 10 to 15 minutes to prevent over browning. 
• Cool on a wire rack for 10 minutes.
  

 Enjoy it fresh from the oven with a hot cup of tea as a snack, and reheat slices in a toaster oven for a healthier breakfast treat!