High-fiber twist on a classic
- 2 ripe bananas, mashed
- 1 tbsp baobab boost
- 1½ cups flour
- 1 tsp baking soda
- ¼ cup maple syrup
- 1 egg
- ⅓ cup melted coconut oil or butter
- Optional: Walnuts or almonds
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Stir in the maple syrup, melted coconut oil (or butter), and the egg. Mix until well combined.
- In a separate bowl, whisk together the flour, Baobab Boost and baking soda.
- Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
- Optional: gently mix in walnuts or almonds till evenly incorporated.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
