1/3 cup xylitol
1/4 cup (or 2 oz) avocado oil (sub butter or coconut oil)
2 large eggs, beaten
3 bananas, ripe and mashed (approximately 1 1/2 cups)
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 3/4 cup gluten-free baking flour Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/4 cup whole ground flaxseed meal
1/2 cup collagen peptides, optional
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2–3/4 cup milk chocolate or dark mini chocolate chips Lily’s
1 cup chopped nuts, optional
Preheat the oven to 350 degrees F.
Line loaf pan(s) with parchment paper and grease ends with avocado oil or coconut oil. I like to use 3 mini loaf pans or 1 regular loaf pan (9x5x3 inches) for this recipe.
Mix xylitol (or sweetener of choice) and avocado oil (or oil of choice) in a large bowl. Stir in eggs until well blended. Add bananas, applesauce, and vanilla. Beat until smooth. Stir in the remaining ingredients just until moistened. Stir in chocolate chips and nuts, if desired. Pour into prepared pan(s).
Bake 9 inch loaf pan approximately 50-65 minutes or until a toothpick inserted in center comes out clean. 3 small loaves take about 30-45 minutes. The top of the loaf should be golden brown with a crispy top.
Cool about 15 minutes so bread is sturdier, then run a butter knife around the edges of the pan to loosen. Remove from pan(s) and place on a wire rack. Cool completely, about 2 hours, before slicing. To store, wrap tightly, keeps at room temperature up to 4 days, or freeze.
Baking times will vary depending on the size of your pan & your oven. Check oven regularly near the end of baking.
1 large loaf approx. 40-50 minutes
3 mini-loaf pans approx. 30-45 minutes
muffins approx. 25-35 minutes
Freezing Instructions: Freeze bread or muffins up to 3 months.