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Fall Baking With Your Children

November 1, 2016

This time of the year, I love baking, especially with spices like cinnamon and nutmeg that fill the house with a delicious smell. I love this easy banana bread recipe that you can enjoy baking with your children, and it has absolutely no sugar of any kind added. It makes a great breakfast with some almond butter, a lunch box sandwich with some crushed raspberries and sunflower seed butter, or even after school snack. It is filled with healthy carbohydrates, fiber, fat and protein without any of the refined sugar.


Everyday Banana Bread


  • 4 large bananas, (the riper and spottier they are, the better!)
  • 4 large eggs
  • ½ cup almond butter (or butter of your choosing eg. coconut, sunflower seed, macadamia etc)
  • 4 tbsp butter, melted (can substitute coconut oil or ghee)
  • ½ cup coconut flour (75 grams)(or almond flour, macadamia nut meal, etc)
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 teaspoon vanilla
  • Pinch of sea salt
  • Optional: orange zest, pumpkin spice, nutmeg, nuts, shredded ginger, chopped dates



  • 1.  Preheat your oven to 350 degrees F.
  • 2.  Combine the bananas, eggs, almond butter, and butter in a blender, food processor, or mixing bowl and mix well.
  • 3.  Add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, sea salt and any additional optional add-ins, and mix well.
  • 4.  Pour batter in loaf pan (grease well with coconut oil or butter).
  • 5.  Bake for 55-60 minutes or until toothpick inserted into the center comes out clean.
  • 6.  Remove from oven and flip onto a cooling rack.
  • 7.  Slice and serve.The bread can keep in an airtight container for 3 days on the countertop or 1 week in the fridge.


By Pegah Jalali, MS, RD, CDN, CNSC of Middleberg Nutrition.
Visit their website at http://middlebergnutrition.com.
Pegah’s email is pegah@middlebergnutrition.com.