After an usual couple of days with no running water, our water finally came back on late Friday night. We are still waiting on a plumber to come out so that we can get the issue resolved completely and permanently, but for now, we have water! And we’ve taken full advantage. We spent Saturday morning catching up on laundry, dishes, cleaning, cooking and baking. Baking banana bread, to be precise.
Banana bread is one of my favorite comfort foods. I love it for breakfast, a late-night snack, or even for lunch. I’ve tried so many recipes, from whole-grain, to gluten free, to grain free. And I’ve come across a few banana bread recipes that I like, and revisit occasionally. But until recently, I hadn’t found THE recipe… the go-to, no-fail, mouth watering banana bread recipe.
This recipe is special, because while it is sweet and decadent, it is also a nourishing treat that those of us with PCOS can eat without feeling like crap afterward. And it’s so easy, which is something I can’t say for other grain free baked treats. The hardest part is waiting for the bread to cook so that you can dig in.
- 3 ripe bananas
- 4 Tbsp. butter, melted
- 3 large eggs
- 1 Tbsp. vanilla extract
- 1 1/4 C. almond four
- 1/4 c. coconut flour
- 1/4 c. arrowroot starch
- 2 Tbsp. flax meal
- 1 C. unsweetened, shredded coconut
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/3 c. pecans, chopped
Preheat the oven to 350 degrees. Grease a loaf pan with butter. In a large bowl, mash the bananas with a potato masher, and mash them up really well. Next, toss all remaining ingredients into the bowl and mix them well. Bake for 50-55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
If you don’t have shredded coconut, you can leave it out, but I’ve tried the bread both with and without it, and the coconut makes all the difference, in my opinion.
You wanna know another fun thing about this bread? Not only is it husband approved; it’s baby approved too!