Low Iodine Dairy Free Banana Bread

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

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Ingredients

10 servings

3 medium ripe bananas (about 1 ½ cups mashed)
⅓ cup coconut oil, melted and slightly cooled
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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¾ cup granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¼ cup dairy free milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp fine salt
½ tsp ground cinnamon
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
2
In a large bowl, mash the bananas with a fork or potato masher until mostly smooth with only small lumps remaining.

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