Teeccino Banana Nut Bread

  • Category: Baking

  • Difficulty: Easy

  • Servings: 12

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When life gives you overripe bananas, turn them into loaves of joy with this quick and satisfying twist on everyone’s all-time favorite quickbread! With no refined sugars or flours, this healthier option has all of the hallmarks of a classic banana bread without all of the shame! Supremely dense and equally as moist, with a lofty, crunchy top and room for plenty of mix-ins, enjoy a slice with your favorite cup of Teeccino! Bake a double batch in the ovens of love and share a loaf with your friends or freeze one for up to 2 months to save for a special occasion.

Ingredients

  • 1/2 cup honey
  • 1/2 cup canola oil (can use olive oil or other oil, if preferred)
  • 2 eggs, lightly beaten [or 2 tbsp ground chia seeds and 6 tbsp water for a vegan egg alternative]
  • 4 extra ripe bananas
  • 1/2 cup strong brewed Teeccino Southern Pecan
  • 2 cups whole wheat flour or use a gluten-free blend from Bob's Red Mill®
  • 1/2 cup [Teeccino Macadamia Nut Prebiotic SuperBoost Herbal Coffee] grounds (or [any nut flavor] blend)
  • 1 tsp baking soda
  • 1/2 cup Worldwide Botanicals roasted almond meal or fine ground roasted whole almonds

Teeccino Nut Flavor Blends

We made this recipe using Teeccino Maple Pecan and Macadamia Nut Herbal Coffee, but you can use any of your favorite Teeccino nut flavors! Our nut blends are slightly sweetened with dates and figs, making them the perfect low calorie dessert drink. For a gluten free diet, try Dandelion Caramel Nut or Dandelion Vanilla Nut featuring golden roasted almonds and dandelion, a renowned detox and weight loss herb.

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Instructions

Prep Time: 15 Minutes , Cook Time:55-60 Minutes , Calories per serving: 272

  1. Preheat the oven to 350° and grease an 8 ½” x 4 ½” x 2 ½” loaf pan or standard muffin tin. If baking muffins, decrease bake time by 20-25 minutes.
  2. Mix the first 5 ingredients in a mixing bowl using an electric mixer on high speed. [If making making a vegan version of this recipe, substitute 2 eggs with a vegan alternative by mixing 2 tbsp chia seeds with 6 tbsp water. Let sit 5 minutes before adding to mixer]
  3. In a separate bowl, combine the remaining dry ingredients and slowly add to the wet mixture; mix together until just incorporated.
  4. Gently fold in any add-ins (such as walnuts, chocolate chips, dried fruit, shredded coconut etc.)
  5. Pour batter into the greased loaf pan and bake for about an hour, or until a cake tester or toothpick inserted into the center of the loaf comes out clean.

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