I was so proud of myself yesterday.
I’ve been so low on energy these past few weeks, I’ve been spending absolute minimal time in the kitchen. My dinners have mostly consisted of scrambled eggs and granola. It’s that post-flu-first-trimester diet. Sorry, Stu.
It’s gotten so bad, I’ve even neglected making bread.
And I let my sourdough starter die.
Woe is me.
Thanks to my friend Natali, I’ve been supplied with freshly baked bread for the last week – such a blessing. Because Lawdy knows I don’t have the energy to make it myself.
Though, behold, I attained great victory yesterday.
After a short twenty minute nap (interpreted by the danged telephone…someone remind to turn it on silent!), I awoke craving a warm, sweet bread. Hmm. What to do, what to do.
I wasn’t going to be patient enough to soak my flour. And I’d just run out of sprouted grains.
Thus, a new banana recipe was born! And seriously you guys, it’s delicious.
That’s not even the pregnancy talking. Though, I must admit, this is probably one of the best first-trimester foods there is – simple, easy, delicious.
Cozy Banana Bread
You will need, for the wet ingredients:
– 5 extra-ripe bananas
– 1/4 cup milk of choice (I used raw, but almond would be great too)
– 6 tablespoons of melted butter or coconut oil
– 1/4 cup raw honey
– 1 tsp. real vanilla extra
Step One: Blend these ingredients together in your food processor until smooth. A blender would also work well for this.
You will need, for the dry ingredients:
– 2 cups of flour (I used 1 cup of rice flour and 1 cup of organic unbleached white flour, though I’m almost certain 2 cups of rice flour would work well for those gluten intolerant….though you may need to add an egg or two. Coconut flour or any sprouted flour would also work well here. Rice flour doesn’t require soaking to break down the phytates.)
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon sea salt
– 1/2 teaspoon cinnamon
– 1 cup chopped nuts
Step Two: Mix the dry ingredients together in a bowl. Then, gently fold the wet ingredients into the dry ingredients.
Step Three: Pour into a buttered loaf pan. I lined mine with parchment paper on the bottom as well.
Step Four: Baking in a preheated 350 degree oven for about an hour, or until an inserted toothpick comes out clean. Remove to a wire rack to cool.
Don’t mind the giant rip on the side of the loaf. That’s just where I dumped it out on the counter too close to the edge, only to have it slip off. Don’t worry, I quickly smooshed my thigh up against the counter to catch it before it hit the floor.
And though I’m sorry to disappoint, there was photo capture of this amazing feat of athleticism.
The air smells like lilacs. Dogwoods are in bloom all around. The birds are so loud in their cheerfulness, they wake me up in the morning. Yes, my friends, it’s the perfect time of year for some cozy banana bread.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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