This bread is flavorful with a great texture and works wonderfully plain as a snack, or made into French Toast (seriously, try that!) It's an easy healthy bread that you can whip up in one bowl and bake into one large loaf, several mini, or even donuts!
Bonus: toddlers (and husbands) love it, so it's a good snack for the whole family. It's a flexible recipe: you can use almond butter or peanut butter or sunflower seed butter to be nut-free. You can also use 2 TBSP ground flax instead of the coconut if desired.
Banana Fig Bread
(I got 4 donuts and 2 mini banana bread loafs out of it)
2 mashed bananas
3 TBSP almond or sunflower seed butter
3 TBSP maple syrup (or honey for non-vegan)
1 chia egg (1 TBSP chia + 3 TBSP water) or 1 egg
1/4 cup nondairy milk
1 tsp pure vanilla extract
1-1/4 cup gluten-free flour
1 TBSP chia seeds
1/4 cup unsweetened shredded coconut
1 tsp baking soda
3/4 tsp cinnamon
1/4 tsp sea salt
1/3 cup dried Turkish figs, chopped
optional: 1/4 cup nondairy chocolate chips
1. Preheat the oven to 350F and line mini loaf pans with parchment paper.
2. Mash bananas, and fold in all wet ingredients together.
3. Stir in dry ingredients and once batter is mixed, fold in the figs and chocolate chips if desired.
4. Bake for 35-45 minutes depending on the size of pan used. (Check with a toothpick around 30 minutes. Once toothpick comes out clean, it's done). Cool on a wire rack 10 min before slicing and serving.