Before calculating the nutrition facts, I really thought this was going to be one of those guilty pleasure desserts...something you could only have if you were reeeeally good all week. Oh man I was wrong. This bread isn't overly sweet and it manages to still be light while having a subtle creaminess to it.
Well now I suppose if you really were looking for an indulgence you're disappointed...don't be! You will absolutely love this and you can still pretend to be bad ; )
I would consider my second attempt at making banana bread a wild success; and this one is much more waistline friendly!
Cherry, Banana, Coconut Butter Bread
4 small bananas or 3.5 medium ones
2 tbs coconut butter (melted to liquid)
2 tbs coconut oil (melted until liquid)
1 tbs applesauce
1/2 cup pure maple syrup
1.5 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp pumpkin pie spice (1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/4 tsp nutmeg)
1 tbs chia seeds
1 cup + 3/4 cup of spelt flour (or whole wheat)
12-16 Cherries, pitted and chopped into halves or quarters (I used frozen)
unsweetened coconut, for garnish
Preheat the oven to 350F. Mash 3 bananas and combine with coconut butter, oil, applesauce, and maple syrup. Cut remainder of banana into chunks.