The ah-ha in banana bread

This weekend, I began to realize the amazingly healing & gratifying qualities of making banana bread. It begins with having bananas go bad (or good depending on how one’s perspective is). There is something about being able to make something new out of something “old”. Then, as I was stirring, I had a flashback of my mom making banana bread. I mean, she made it a lot, consistently. Piecing together the beauty of time passing, I saw my son watching my cut his slice for breakfast and wondered if some day he would also find memories in this. Definitely an ah-ha moment for me.

I had Almond Flour in the fridge and decided to google a (gluten free because my tummy was a little icky) banana bread recipe. I cut the recipe in half, only had 2 bananas. Also decided not to use the almond extract. The result was moist and delish! Definitely recommend this simple, healthy recipe to try. Follow the link for the recipe chosen or see below.

http://nourishingflourishing.com/2011/04/gluten-free-bomb-banana-bread-aka-everyones-favorite-thing-i-make/

Ingredients:
4 ripe bananas
4 ethically-sourced eggs or vegan substitute (Note: I haven’t tried this, so I can’t make any guarantees — sorry! Will keep you updated on my success.)
1 tsp almond extract
7 Tb – 1/2 C agave (or honey) — up to you how sweet
2 Tb vanilla
1 tsp salt
1 1/1 tsp baking soda
5 C. almond flour
2 Tb cinnamon
1 C dark chocolate chips (optional)

Optional: 1-2 Tb coconut oil. Not necessary, but totally takes it over the top!

Recipe:
1) Massage or squeeze bananas while they are still in their peel to make softening them easier. I literally crush them with my hands, and then remove the peel and dumb they into the bowl. It really makes things easy!
2) Mix wet ingredients and bananas. (I use a handheld mixer and it speeds everything up.) It should be ready when the consistency is fairly smooth — you want the banana to be in tiny little pieces, not big chunks.
3) Mix dry ingredients, and add to wet.
4) Pour into three smaller load pans, or one large and one small. (I always line mine with parchment, and strongly recommend it for even baking and easy clean up.)
5) Bake in preheated 325* oven for about 45 minutes (it might take longer). The top should be browned.
6) Remove when a knife in the middle comes out clean, and let cool in the pan. Slice with a sharp knife.

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