So guess what.
This is what happens when your tonsils rebel and you end up with…
Look what it made me do? I was feeling sorry for myself and this happened.
And I kind of thought it was pretty so I took lots of iPhone photos while I was becoming one with the couch. Which is so not my mo, I’m getting twitchy and this is only my first full day of antibiotics (which I hate but in some cases are obviously necessary).
Thankfully things look a little better with a bowl of trashed up banana bread in front of you. I took a perfectly good-for-me loaf of grain free, refined sugar free banana bread and dumped a load of homemade chocolate hazelnut butter and vanilla ice cream on it. Because, obviously. I do not ever need to justify my ice cream but in this case I have tonsillitis and clearly everyone knows that tonsillitis=ice cream. There’s got to be an official rule written down somewhere that says that… right? Whatever. Just humor me, I’m sickly and cranky. And my banana bread is gone now so I can’t trash up any more of it.
Good thing I still have ice cream. I’ll have to just make do with that…
This is one of my favorites—it comes out with a great crumb, it’s moist but not soggy (ew, no one wants that), and it bakes up cleanly in less than an hour. Grain free+gluten free, refined sugar free (in fact, it doesn’t have any sweetener added at all, except banana), and paleo. Yay! I adapted the recipe from Peanut Butter Runner, here! Makes one loaf.
- 3/4 c almond flour
- 1/4 c coconut flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unrefined coconut oil (measured when completely liquid)
- 3 medium-large, extremely ripe bananas, mashed
- 2 eggs
- 1 tsp vanilla extract
- shredded unsweetened coconut for topping, optional
Line a loaf pan with parchment paper, and preheat the oven to 350.
Whisk together almond flour, coconut flour, baking powder and soda, salt, cinnamon and nutmeg, trying to get all the lumps (sift coconut flour if it’s super lump-tastic). In a smaller bowl, whisk together melted coconut oil, mashed bananas, eggs, and vanilla. Pour wet into dry and stir until just combined—the batter is thick, and almost a little ‘dry’, but it spreads out easily into a loaf pan. Top with shredded coconut, if using, and bake for 45 minutes until a tester comes out clean.
Use the parchment to lift it out onto a cooling rack, and let cool completely before wrapping in foil. It does best stored in the fridge!
Trash it up with anything you feel like. Chocolate? Peanut Butter? Ice cream? (I mean, obvi)… This banana bread is your oyster.