We love this recipe because it is gluten free, dairy free, and contains an extra dose of nutrients from the added spinach. It can be toasted with some coconut oil and pink salt drizzled on top, or if you prefer, serve it cold with fresh strawberries and dairy free whipped cream.
4 very ripe bananas
1/4 cup milk of choice
1/2 cup coconut oil
1 cup organic brown sugar
1 1/2 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1 cup raw spinach
2 cup gluten free flour
1 tsp baking powder
Preheat oven to 350 F
In a blender, combine milk, vinegar, spinach, bananas, vanilla, and blend. Once spinach is finely broken down, pour in sugar and blend to combine further.
Melt coconut oil and pour into blender and mix until combined.
In a bowl, combine flour, cinnamon, baking powder, and salt.
Pour the wet ingredients into the bowl of dry ingredients and stir with a spoon to combine.
Pour mixture into loaf tin and bake for 40-45 minutes.
Let cool in loaf tin for 10 minutes before enjoying!