Last updated on February 23rd, 2018
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.
Servings 6 -8
- 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.
- 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.
- 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.
- 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.
- Pour the bread batter into the greased loaf pan, and spread it out evenly with a spatula.
- Bake in the oven for 45-50 minutes, or until you can remove a clean toothpick from the center of the loaf.
- 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!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.