Coconut Banana Bread

IMG_8185So, this whole baking thing may become a trend in our household. Don’t get me wrong, I love baking – but this past Sunday I woke up super early, went to the kitchen, put my headphones on, made a cup of tea & began baking away.

Am I weird? It swear, it was so peaceful! Better yet, I was listening to Nat King Cole…okay now I know that makes me even more weird or a little to old for my age, but I loved it! Anywho, I whipped up this delicious coconut banana bread & also strawberry-lime flaxseed muffins all before 7am (recipe for the latter will come once it is perfected)!

Lets get to it…

  1. Preheat oven to 350degrees & prep loaf baking dish with coconut oil/spray
  2. Combine 1/2C melted coconut oil & 1/2C honey in a small bowl
  3. In a large bowl combine 6 eggs, 2t vanilla extract, 1t almond extract & 3/4t salt
  4. Whisk in the oil/honey bowl, then 3/4C coconut flour
  5. Add in 2 mashed bananas & 2T shredded coconut – stir til all lumps are gone
  6. Pour into prepared loaf pan & top off with a sprinkling of coconut shreds

If the sides begin to darken, tent the pan with aluminum foil to prevent burning, if not then you are good to go & let it bake for 45minutes!

Make sure to let it cool before digging in & refrigerate, if you can hold off for that long!

Nutritional Info Per Slice (12 Slices): 200 calories – 12 grams of fat – 20 carbs – 4 grams of protein

Continue reading for ingredient list & original recipe…

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No Bake Banana Bread Bites

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Whoooooey, what a trip! No spoilers on it yet, I am waiting on the group to send me all the pictures – then a post will come! Can not wait to share the goodness of Israel, it was a trip of a lifetime and I will for sure be going back again!

With that said, hello medjool dates! I will take them for breakfast, lunch, dinner or a snack! These babies were everywhere in Tel Aviv so I sure got my fix in & still have my cravings going strong for them. Hope you enjoy!

First step is to “pop” some amaranth:

  1. Grab a skillet (no oil), put on high & add 1T amaranth grains for 15-20seconds (until they pop). Remove popped amaranth & continue this process until you have 1C popped amaranth. 
  2. There is no #2…just know that all the grains do not have to pop, so don’t be nervous of such an easy process!

Then, to make the banana bread balls:

  1. In a food processor add: 1 banana, 3/4C pitted dates, 1/2C popped amaranth (half of what you popped), 1/2C walnuts, 1/4C ground sesame seeds, 2t cinnamon, 1/2t nutmeg & salt to taste
  2. Blend until mixture is consistent (~1 to 5 minutes, dependent on your texture preference)
  3. Remove blend & put on a clean surface
  4. Roll out mini banana bread balls with your hands (roughly the size of a ping pong ball)
  5. Dip the banana bread balls into the other 1/2C popped amaranth & set aside

I placed the banana brad balls in a zip-lock baggie & stuck in the freezer. You can eat them right out of the freezer too – they are perfectly chewy, no thawing required! Hope you enjoy these tasty bites!

Nutritional Info Per Ball (Makes 14): 95 calories – 4.5 grams of fat – 13 carbs – 2 grams of protein

Continue reading for ingredient list…

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