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

• 2 eggs (substitute: flax eggs*) 
• 1/2 cup brown sugar
• 3/4 cup applesauce (no sugar added) 
• 1 cup mashed overripe bananas, about 3 medium 
• splash of vanilla extract
• 1 + 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 + ¾ cup white or whole wheat flour (substitute: almond meal) 
• handful of walnut or pecan pieces or raisins or 1 cup 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.   
• In a large bowl, add eggs, brown sugar, bananas, applesauce, baking powder, cinnamon and salt; mix thoroughly.
• Slowly stir in flour.
• Gently fold in any mix-ins with wooden spoon.
• Bake in a lightly greased loaf pan (I like to use coconut oil) for 1 hour at 350 degrees, until knife comes out clean.
• Cover ends of loaf pan with foil during last 10 to 15 minutes to prevent over browning. 
  

 Enjoy the yummy, healthy, fibrous goodness! And rejoice in the sustainability of it all!