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.
Enjoy.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Cozy Banana Bread
You will need, for the wet ingredients
- 5 extra-ripe bananas
- ¼ cup milk of choice ((I used raw, but almond would be great too))
- 6 tbsp melted butter or coconut oil
- ¼ cup raw honey
- 1 tsp real vanilla extra
You will need, for the dry ingredients:
- 2 cups 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 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- ½ tsp cinnamon
- 1 cup chopped nuts
Blend these ingredients together in your food processor until smooth. A blender would also work well for this.
Mix the dry ingredients together in a bowl. Then, gently fold the wet ingredients into the dry ingredients.
Pour into a buttered loaf pan. I lined mine with parchment paper on the bottom as well.
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.
Looks delicious! Will have to try it. :o) I have a question about something else. When I click on your Whole Foods Made Easy, under the Preserving the Harvest, it says the web page can’t be displayed. Has anybody else said anything? I don’t have problems viewing other things on your site. Of course, since I can’t view Whole foods, I am even more curious about what it has to say! Thanks! :o)
Is this right that there are no eggs in the recipe? I made this today- the taste is good, but it was a bit soggy on the bottom even after 10 extra minutes in the oven.
Yum! THanks for the great recipe! Made it tonight and loved it! I used 2 cups brown rice flour and added 2 eggs. Check at 50 min! An hour was a little bit too long on mine….mmmmm mmmm mmmm
This is a great recipe, very tasty but I baked mine for an hour and ten and the bottom half was goo. The kids happily ate it, no eggs so safe to eat but I like my bread to look and feel like bread. Mine did not look like the pics.
This does look good. I didn’t notice there were no eggs until someone mentioned it. WOW!!
You mentioned using coconut flour. No way 2 cups would work. That flour absorbs more liquid than anything I have ever baked with. I think recipes that call for a half cup usually call for about 6 eggs plus other liquid. I have made several muffins with it and it is for sure a different texture with a small amount of coconut flour.
Did you use white rice flour or brown rice flour. I noticed you still used wheat. Did it not need to be soaked because it was white? Do you think you could sub Einkorn Flour for the wheat portion?
No eggs will yield a flat bread not to mention one with poor binding. There is a serious typo in this recipe.