In the early days of new motherhood, it’s important to nourish the new mother as she recovers from birth and adjusts to her new normal. Adaptogens help the body “adapt” to any external stressors and provide great support in those early days and weeks. With the addition of Countertop Foods’ Mother’s Breakfast, this banana bread is not only a powerful postpartum superfood – it can help boost your milk supply.
*Adaptogen mix: 1 rounded tsp each of maca, reishi, and chaga
Heat oven to 350 degrees.
Making this banana bread is easy with the help of a food processor. Start by placing the bananas, eggs, and melted coconut oil in the processor and mix until well combined working out any clumps. Add in the rest of the ingredients, mix again until well combined, scraping down the sides as needed.
Pour all the mix into a bread pan (9 X 4 X 4). We like the USA Pan Pullman Loaf Pan as it is designed well for gluten-free baking and honestly, nothing sticks to it.
Bake for about 40 minutes to an hour until done to an internal temperature of about 200 degrees.