O-M-G. I’m obsessed with this bread – I won’t lie but it’s almost finished and I made it like yesterday. I’ve been playing around with flavors in my kitchen since the weather has been cold… Then again, who am I kidding, it’s like 60-70 degrees in Texas. My mom always made banana bread when I was a kid and frankly I needed a taste of home but sans the gluten and dairy. Basically I changed my mother’s recipe and just kept the bananas.
Potassium. It’s a very important mineral and bananas are loaded with it! What does potassium even do? Well, it’s a mineral that helps to keep your heart, nerves, and muscles working properly. Thus when dehydrated many individuals chug energy drinks with potassium but sometimes its easier, healthier, and cheaper to opt for actual food sources. Other good food sources of potassium include oranges, pomegrante, dates, tomato and tomato-based products, potatoes, winter squash, avocados, broccoli, dried/refried/baked beans, milk, nuts and seeds, and some salt substitutes.
- 2 medium yellow bananas, ripe
- 3 frozen bananas, defrosted
- 2 tbsp light coconut milk
- 3 whole eggs
- 1/2 cup almond butter (or other nut butter)
- 1/2 cup coconut flour
- 4 tbsp coconut oil (+extra for greasing the pan)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp of vanilla
- 1 or more tbsp cinnamom or pumpkin pie spice
- Pinch of nutmeg
- 1 tsp (or 1-2 grinds) sea salt
- 1 cup fresh raspberries (or other berries)
- 2 tbsp mini milk chocolate chips
Bottom banana layer
Time to add berries
Finished berry layer
Finished product with the special final layer
- Pre-heat the oven to 350 degrees Fahrenheit.
- Grease a loaf pan (or pan that is about 9×5 inches) with coconut oil OR you can line with parchment paper.
- In a blender combine the eggs, coconut oil, coconut milk, almond butter, 2 fresh bananas, and 2 frozen bananas.
- Fold in the coconut flour, baking powder, baking soda, cinnamon or pumpkin pie spice, nutmeg, and sea salt. Blend all ingredients until mixture is homogeneous.
- In the greased pan pour half the mixture then set aside.
- Using a small bowl mash up the defrosted banana and berries.
- Evenly the mashed fruit over the mixture in the pan.
- With the remainder of the banana mixture, fold in the chocolate chips and mix, then pour over the berries. Use a spatula to try and spread the mixture evenly.
- Cook for 60-70 minutes or until a knife/utensil can be inserted and removed clean.
- Allow to cool then serve with your finest tea, wine, or coffee.
- Bottom’s up!
xxx – Sarah
This has quickly become my favorite go to when I have a sweet tooth… It’s free of the major food inflammatory agents aka gluten, peanuts, eggs, and dairy. Another winning bullet point is that it’s free of white refined sugar and its sweetness is derived from dates.
Medjool dates are a great fruit to add sweetness to a dish without reaching for processed sugar or its alternatives. Unlike other fruits, its nutrient content lacks vitamins A and C. However they are a great source of energy due to their carbohydrate/sugar content, potassium (dates beat bananas in this department), and soluble fiber. Therefore if you’re making a smoothie pre-or post-workout be sure to add a date or two! Now, this may be a bit TMI but if you’re constipated be sure to add some dates into your life! The dates work as a great solidifying agent to give your bowels a push.
Let’s get down to business. If you are craving the sweets instantaneously, the good news is that this tastes phenomenal without being cooked and is safe for consumption. However, if you can wait a few minutes – pop these drops into the oven for 5-10 minutes! Also, good news, if you’re not a chocolate person that’s okay because these drops taste amazing without it!
- 3 tbsp. coconut oil; melted
- 1 cup cashews; soaked and strained (try to soak for 10-15 minutes)
- 1 tbsp almond butter; crunchy or creamy (unsalted and aim for crunchy for some texture)
- 1/3 cup oatmeal; dried
- 3-4 medjool dates; remove the pits
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- OPTIONAL but highly recommended: 1/3 cup milk or dark chocolate mini chips
- To taste: sea salt (I added about 1-2 pinches)
Time to be mixed
Drops ready for action
- Utilizing a food processor, combine all ingredients BUT the chocolate chips. Pulse until blended then transfer to a mixing bowl.
- Add in the chocolate chips and stir well until the mixture appears uniform.
- On a piece of parchment paper, create small drops/balls using a tablespoon and/or your hands to mold. Set each drop/ball about a ‘thumb’ of distance between each other.
- If you want to eat right away – do so.
- If you want to wait and cook em – Preheat the oven to 350 degrees Fahrenheit and cook for 5-10 minutes until golden then set aside to cool.
- If you want to wait and have em cold – place in the refrigerator and nibble when ready.
- It’s time for some dates in your life.
xxx – Sarah