Eggless Whole Food Banana Bread

When I was growing up, it was a common thing in my house to answer the question, "why is your freezer full of rotten bananas?" Well you see, my mom is a banana bread making fiend, and valuable fridge space is always taken up by those lovely little black fruits. Then the time would come where she'd make her huge batch of banana bread loaves and muffins, and all would be right with the world.

Today, I am making my own rendition of this sweet and chewy treat using my clean-eating, real-food tactics and omitting the dreading WALNUTS. Who puts WALNUTS into bread?? This recipe is great as it can easily be translated into vegan for your cow-and-chicken-hugging friends, also I never seem to have eggs on hand (or don't want to waste them baking), so making anything egg-less is a key for me. Most importantly, there is zero refined sugar in these bad boys as ripe bananas are chock full of sweetness already, then just add a little pure honey and vanilla to offset the starchiness.

Ingredients

3-4 super ripe to black bananas
1.5 cups of white whole wheat flour (King Arthur brand is my fave)
1 stick of butter (melted) - sub coconut oil for vegan
1/2 cup of honey...seriously this shiz is sweet enough!
1/2 cup milk - sub water/almond milk for vegan
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon of pumpkin pie spice (the secret ingredient!)

Directions

Pre-head oven to 375. Add the bananas to the bowl first and pre-mash. Not the most scientific, but I personally just dump everything into the mixing bowl at the same time, or you could hold off on the flour and slowly add that in if you are patient. My muffins did not come out tough like I was warned if I did that. Pour the batter into greased muffin tins and bake for 20-25 minutes, check periodically with a toothpick so you don't end up with dry paperweights. I like my muffins and baked goods barely cooked and gooey, so I took them out at about 21 minutes. Let cool and demolish like a boss.