It’s Wednesday… time to go BUHHNAHHNUHHSS!!
Or something like that.
But first: a little throwback Wednesday to get things started off right. These were my shoes as a baby:
And we wonder why I turned out like I did?! Ha. Evidence. I’m sure my current state of affairs also has quite a bit to do with the fact that as a baby, I looooved tofu and bananas mashed up together. Yeah. I’m not too sure about that combination these days either…
And then there’s this, which is a throwback to like.. yesterday. Or maybe breakfast. Because apparently quite a few of my meals start off looking like this:
Huge pile o’greens. Are we surprised? No, not really. ANYway…
Banana bread!! Only this time its grain free, for peeps who either don’t wanna or can’t have gluten or grains. I like grains and gluten (bread. obvi) but I also really like new things, so this happened. And I am sooo glad it did because it is also delicious, and as I’ve said many times I really don’t have time for things that aren’t delicious. It also happens to be refined sugar free, which I love. Actually… there aren’t ANY added sweeteners in this, period—all the sweetness comes from buhhnahhnuhss! Awesome. Just make sure you use some really dead bananas—mine were pretty nasty looking but they found bliss in their next incarnation as bread, so everybody wins.
Grain Free Banana Bread
Makes one loaf. Grain free, gluten free, refined sugar free, dairy free, paleo. It’s high in healthy fats and fiber (yay!), and very satisfying. I think that covers just about everything! Recipe only slightly tweaked from Heather’s French Press, here!
- 1/2 c almond flour
- 1/2 c coconut flour
- 1/4 c ground flaxseed
- heaping 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 4 ripe bananas, mashed (mine were smallish)
- 2 eggs
- 1 tsp vanilla extract
Preheat the oven to 350, and thoroughly grease a loaf pan (Or use parchment— my bread stuck like WHAT so obviously I was lazy with greasing and should have used parchment. Whoops. Whatever, it created “crumbs” and then I got to eat them all).
In a bowl, whisk together almond flour, coconut flour (sifted if chunky), flaxseed, cinnamon, baking soda, and salt. In a larger bowl, mash bananas, then vigorously whisk them together with the eggs and vanilla. Pour wet into dry and stir until just combined. This batter (because of the coconut flour) is very thick—it won’t pour like typical banana bread. I smooth mine out with a spatula and then give it fork marks on top for fun. Smooth the batter out in the prepared pan, then pop it into the oven and bake for 45 minutes. A tester should come out clean when it’s done. Let it cool for a few in the pan, then turn it out onto a cooling rack to cool completely.
Store in the fridge! I found that it got better and better the longer it lasted (which sadly wasn’t that long…)