Banana Bread: Paleo, vegan, low-sugar

I have a confession to make: I go to the grocery store with the sole intention of buying the brownest bananas I see so I can make this bread sooner.

I know the word is forbidden but I can't think of any other way to describe this banana bread than MOIST. There. I said it. It's so freakin good that I can go through the whole loaf in 2 days. I smother it in almond butter, eat it in a yogurt bowl, down it plain as a pre-workout snack, or just eat it as-is whenever I feel like it- which is always.

This bread is...

-Flexible: Chocolatey OR plain

-Decadant

-Sweet but not sickly

-FUDGEY

-made with only feel good ingredients

-The perfect snack, dessert, or breakfast

This banana bread is seriously insane. It is made with only a handful of whole, real ingredients and can easily be paleo or vegan if you're into that. This is the perfect way to use up those spotty bananas, because no one likes to waste food so I guess we will just do what we must and have to eat this ridiculously amazing bread *sigh*​

Serves: 12

Ingredients:

5 small or 3 LARGE bananas (about 1.5 cups. This tastes even better if frozen then thawed!!)

1/2 cup greek yogurt of choice (I used Chobani whole milk)

1/2 cup of almond milk

2 eggs OR flax eggs if vegan

1.5 cups flour of choice: oat, almond, and flapjacked protein mix have all worked. I mixed in a scoop of plant fusion vanilla protein so cut back on the flour. DO NOT sub coconut!

***IF you want chocolate bread, use 1 cup flour and 1/2 cup cacao powder!

1/3 - 1/2 cup sweetener: maple syrup or honey work. If using granulated, mix with a little more almond milk to get the honey consistency

1 T vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon of salt

Optional: 2 scoops of collagen for a healthy skin, hair, and nail boost

Optional: mix ins of choice. I used 1/3 cup chocolate chips and another banana cut up inside.

Directions:

1. Set oven to 325

2. Grease a 9x5 loaf pan

3. Mix wet ingredients in a bowl.

4. In a separate bowl, mix dry ingredients.

5. Add wet ingredients to the dry and mix until combined.

6. Bake for 50 minutes, then turn the oven off and leave in the oven with the door closed for 10 more minutes! Bake until a fork comes out JUST clean. Don't overcook!

7. Once cooled, refrigerate. This bread tastes even BETTER the next day.