I am even counting water as one of those ingredients!
This is probably the most moist banana bread I have ever made. This was inspired by a slice of banana bread I had from Green Table Cafe in Santa Barbara. It's so simple that you probably have all the ingredients you need already. Plus, it only requires one bowl for quick and easy clean up.
Sometimes I get a little too excited and use bananas that aren't quite spotty enough. I used reallllllly ripe bananas here and it truly makes the world of a difference.
With the natural sweetness of ripe bananas, there is no need for maple, coconut sugar or anything of that matter. I am all for baking with maple and coconut sugar, but nature's way is always the best way in my opinion.
3 very spotty bananas
1 flax or chia egg (1 Tbsp ground flax or ground chia seeds, 3 Tbsp water)
1/2 cup cassava flour
1 tsp baking powder
1/4 cup coconut shreds
Preheat oven to 350°F
Make egg alternative and set aside while you start mixing everything else. You want this to form a gel-like consistency.
In a mixing bowl, mash bananas.
Add in cassava flour, coconut shreds and baking powder.
Mix in the flax/chia egg.
Fold in any optional ingredients.
Transfer to a lightly oiled bread pan and bake for 35-40 minutes.
Cool completely and store on counter for a couple days and then in the fridge.