Banana Bread

Cinnamon, Almond, and Coconut Banana Bread

Banana Bread

Good day, good day, good day. Well, sort of. I woke up this morning to the sound of rain hitting the rooftop- the feeling this left me with was bittersweet for sure. I absolutely love rainy days because I tend to bust out the Norah Jones albums, crank up the fireplace, and spend a lot of time on the couch. I dislike rainy days because I find it hard to motivate myself to do anything productive. I woke up this morning with so much creativity exuding from my brain, but I didn’t move much of it to the kitchen. That’s okay. What I did come up with was some banana bread that is sure to cure anyone’s rainy day blues (or so I hope).

Who feels like the weather effects their mood? I used to bust this myth over and over again while living in Chicago, but that’s because I had no choice. The weather would fluctuate there so much, I couldn’t let my emotions be controlled by that crazy city’s environment. Don’t get me wrong. I really miss having seasons and waking up every day, not giving myself an excuse to feel any differently than the previous morning. Here in sunny Southern California, I have become so acclimated to our near perfect weather almost every day of the year. When a gloomy day does come along, I give myself reasons to stay inside and counter-product all of the exciting plans I had for that day. Not anymore! Hold me to it, everyone. From now on, rainy days = raining recipes in my kitchen. Check? Checkmate.

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Print Recipe

Banana Bread

Ingredients
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 3 medium sized bananas mashed
  • 1/4 cup grass-fed butter melted
  • coconut oil melted to coat the pan
  • 1/4 cup raw cacao nibs
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 cup honey
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut shreds
  • pinch of sea salt
Info
Cook Time 45 minutes
Prep Time 10 minutes
Servings
-8
Info
Cook Time 45 minutes
Prep Time 10 minutes
Servings
-8
Ingredients
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 3 medium sized bananas mashed
  • 1/4 cup grass-fed butter melted
  • coconut oil melted to coat the pan
  • 1/4 cup raw cacao nibs
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 cup honey
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut shreds
  • pinch of sea salt
Instructions
  1. Preheat the oven to 350° F and grease a loaf pan with coconut oil spray or melted coconut oil. You can also add a layer of parchment paper to the bottom, in order to ensure an easy removal process.
  2. Combine the coconut flour, almond flour, ground cinnamon, sea salt, baking soda and raw cacao nibs in a large bowl. Make sure everything is combined well, and do make sure there are no clumps in the mixture.
  3. In a smaller, whisk together the eggs, vanilla extract, and honey. Add in the mashed banana, and use an immersion blender to combine everything very well.
  4. Pour the wet ingredients into the dry ingredients and mix together with a spatula or spoon. Now is the time to add in your melted grass-fed butter and coconut shreds.
  5. Pour the bread batter into the greased loaf pan, and spread it out evenly with a spatula.
  6. Bake in the oven for 45-50 minutes, or until you can remove a clean toothpick from the center of the loaf.
  7. Pull the bread out of the oven, and let it cool for a few minutes before transferring it to a wire rack. Let it cool for another 30 minutes until topping it with some more butter or dipping it into a glass of milk. Either way, enjoy!
There is no Nutrition Label for this recipe yet.

 

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