As I announced the week before last, I have returned to my healthy eating habits… the ones that were apparently not as “habitual” as I thought. But before I made that decision, Andrew and I bought some delicious looking bread from the bakery. When I realized that I would not ever actually taste that bread, I decided to make my own.
I’ve shared a banana bread recipe before, but this one is a lot different. And, in my opinion, a lot better. It does not contain any sugar or sweetener other than the sweetness that the bananas contribute. It is moist, and dense, but not too heavy. And it is just
The original recipe (which I altered only slightly), suggests baking the bread in a loaf pan (of course.) I actually chose to use a pie dish, because I thought it I made brownie-sized pieces of bread that were thin it would help with portion control. And I think this strategy worked!
3 ripe bananas, peeled
1 Tbsp. vanilla extract
3/4 tsp. baking soda
1/4 tsp salt + a tiny pinch more
1/4 C. + 2 Tbsp. coconut flour
Preheat the oven to 350 degrees.
Prepare a baking pan with grease/spray or parchment paper.
Mash the bananas until smooth (I used a hand mixer.)
Add eggs and vanilla, and mix well.
Add baking soda, salt, and flour, and blend well.
Let the batter sit for about five minutes. Don’t skip this part!!! (The flour needs time to absorb some of the liquid.)
Pour the batter into the pan and bake for about 50 minutes, or until the top begins to brown and the middle is cooked.
Cool and slice.
(This bread can also be frozen for up to a few months and thawed later.)
A perfect PCOS treat for the weekend!
As a side note, every time I type the word “banana,” it takes me back to one of my worst elementary school memories: the day I misspelled “banana” in the second grade spelling bee. I spelled it “bananna.”
Please tell me you’ve had a similar experience.