Saffron Banana Bread with Just Date Syrup, Sweet Laurel Style

From my earliest memories, banana bread has held a special place in my heart. Recollections of family trips to Maui flood my mind, where roadside stops meant indulging in fresh banana bread crafted from local apple bananas. Today, I offer you a "clean" rendition of this beloved classic, inspired by my dear friend Laurel Gallucci of Sweet Laurel Bakery. Free from dairy and refined sugars, this recipe relies on the natural sweetness of Just Date Syrup, boasting a low glycemic index and rich nutrient profile. To elevate your experience, it's infused with our Warm Feelings® saffron latte, ensuring each slice is imbued with an extra dose of joy.

Ingredients:

• ⅓ cup melted organic coconut oil
• 2 cups organic mashed bananas (about 4-6 ripe bananas)
• ⅔ cup Just Date Syrup
• 2 pasture-raised eggs
• 1 teaspoon organic vanilla extract
• 2 cups organic almond flour
• 1 sachet (or one tablespoon) of Warm Feelings® saffron latte
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup Sweet Laurel’s Vegan Chocolate Chips

Assembly:

1. Preheat the oven to 350 degrees F.
2. Line two 9x5-inch loaf pans with parchment paper, letting the paper hang over the sides for easy removal (or grease pans with coconut oil).
3. Mix the coconut oil, mashed banana, date syrup, eggs, and vanilla in a large bowl with a hand mixer.
4. Whisk the almond flour, Warm Feelings® saffron latte powder, baking soda, and salt in a medium bowl.
5. A little at a time, add the dry ingredients to the wet and beat until a batter forms, folding in the chocolate chips.
6. Divide the batter between the prepared loaf pans. Bake for 40-45 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
7. Remove the bread from the pans, set it on a rack, and allow it to cool completely before slicing.