It’s been awhile since I did a recipe post! It’s also been awhile since I didn’t feel like I was going to hurl the moment I step foot into the kitchen….
Now this recipe has 4 bananas in it, so I kid myself into thinking it was somewhat healthy… it also has a half cup of sugar, a stick of butter, and 1 cup of chocolate chips. Mind you, this recipe makes 2 loaves so I mean, divide the calories right? In any case… I was feeling a little bit down on Monday. My birthday high was gone, I was experiencing some unpleasant pregnancy symptoms, and I was cooped up with our 1 year old. In the words of Jim Gaffigan, having 2+ more children can be depicted as such, “imagine you’re drowning… then some one hands you a baby.” Spot on.
I needed to do some thing just for me. Painting my nails seemed tedious, doing my hair and makeup was just straight-up pointless, so I went into the kitchen and grabbed my 10 oz bag of milk chocolate morsels from the cabinet [my solution to most problems…]
I have this gluten free blend of baking flour I’ve been wanting an excuse to use, as well as bananas that our new fruit-fly-houseguests had their eye on. So, I pulled up this recipe from GimmeDelicious and it was DELICIOUS. Moist, chocolately, banana-y, YUM.
I didn’t accomplish much else that day, but a day when I bake always feels victorious.
[it was hard only have 1 bite…]
When I was trying to stay fit for my wedding, I used to make these pancake alternatives all the time. I have to say, this variation on the little banana pancakes, is delicious. I got the inspiration half from Paleo Mom, and half from a Baby Led Weaning group I’m apart of on Facebook. Sugar Plum finds bananas to be a little strong in taste, so I thought adding the buttery avocado would be a nice balance. They were SO good! I made a couple big pancakes for myself, and then a few little ones for my Little One.
What you need:
-1/2 of an avocado
-2 eggs [preferably free range/organic]
-1 Tbs rice cereal [***optional]
***I only use the rice cereal to get in some extra iron for Sugar Plum. If you’re making these for yourself and not for a babe, obviously you don’t need rice cereal.
Mash your banana and avocado together first, then beat in the 2 eggs. Heat up a skillet [like this awesome organic, ceramic one] and start flippin some pancakes!
[green, like the frying pan]
They were a hit with her!
This is my own gluten free recipe, but you can substitute the gluten free flour for regular, if you prefer. Either way, it’s great with a cup of coffee!
2 cups of all purpose, gluten free flour
1/2 cups of dark chocolate chips [or chunks, i use a mix of both]
1/3 cup of organic coconut oil, melted
1/2 cup of unsweetened apple sauce
1/4 tsp. salt
1 tsp. baking powder
1 cup coconut sugar
1 tsp vanilla extract
2 ripe bananas
Sugar Plum wanted to help in the kitchen… and by “help” I mean she wanted to sit on the floor and grab her feet in my presence.
I like to freeze my bananas over night, and then thaw them the next day. They don’t look very appetizing after this process…. but its easier than mashing them with a fork. Personally I feel this technique gets you a more intense banana flavor.
Preheat your oven to 350.
Combine Dry ingredients first, then add wet ingredients such as the extract, bananas, applesauce, etc.
Spray 2 loaf pans with coconut oil or PAM.
Pour mix into pans and bake at 350 for 45 minutes.
This is by far my favorite g-free banana bread recipe and I hope you enjoy it too!
Note: If you do not plan to eat this within 1-2 days, I highly recommend refrigerating it. I microwave refrigerated pieces for 20 secs in the microwave, covering the slice with a paper towel. Enjoy!