Banana Miso Bread

I have baked this bread gluten-free, dairy-free and vegan so that I could give this vegan ghee I found a try!! If you do not care for the bread this way and you want to taste GREAT BANANA MISO BREAD…then the alternative options are in italics!
 
¼ cup miso (I used organic white)
6 banana, ripe (equals about 3 cups)
2 ½ gluten-free all-purpose (use my own mix) You can find that HERE
1 ½ teas baking soda
2 servings of flax eggs (can use 2 large eggs)
**Flax eggs - 2 servings) 2 TBS flax meal+5 TBS water. Allow to sit for 4-5 minutes then add to mixture.
1 teas vanilla extract
½ cup vegan ghee. The brand I used was Livlo (can use unsalted butter or regular ghee)
1 cup swerve – sugar alternative/replacement (can use brown sugar)
2 teas psyllium husk powder
1 cup pecans-chopped
¾ cup of chocolate chips- dairy free/vegan like Enjoy Life or Carob.
(can use any other brand) …this is optional 
 
 
Instructions:

• Preheat the oven to 325°
• Grease and lightly flour (make sure to bang out any excess flour from the pans) (2) 5x9 loaf pans
• Whisk together the flour, and baking soda. Set aside.
• Note: always scrape down the side to ensure you are mixing all the ingredients in evenly.
• In another bowl mash the ripe bananas. I use a large fork and mash them against the side of the bowl.
• In the same bowl as the bananas add the eggs (in this recipe the flax eggs), psyllium husk powder, and vanilla.
• In another bowl (I know a third bowl gets dirty…but I promise it is SO worth it:)

Cream together (with hand mixer) the ghee, miso, and sugar. Mix for at least 4 minutes. It should be light, creamy, and fluffy looking.

• Pour the banana mixture into fluffy butter mixture. Mix for about 1 minute on low.
• Next you will add the dry mixture into the bowl. Mix on low speed as well for about 1 minute or until combined.
• Add the nuts and chocolate chips (if desired)
• Place the batter evenly into the prepared pans
• Place in the middle rack and bake for 65-70 minutes.

Cool before cutting and enjoying!