Buh-Nah-Nah’s.

 It’s official.

I have hit a low point.

I am now “that food blogger” that prides herself in dipping her fingers into a bowl of leftover banana bread batter/scraps and oh, yea then proceeds to take photos of said banana bread.

With those sticky fingers.

No biggie. A little banana bread batter adds a bit of spunk to my new camera. Right?

Sure.

I have also hit a lowest, lowest point with my reasoning that everything must be frosted. I cannot make cookies, cakes, cupcakes, or bread without some sort of glaze or frosting.

I mean, my sweet teeth speak for themselves.

Obviously.

We all know by now that I have a weak spot for banana bread, banana cake, banana pancakes…let’s just go banana crazy.

Wait…stop right there. I am actually not a fan of bananas…by themselves, that is.

Nope, they have to be diced up in a bowl of Chex or Special K, slathered with peanut butter, or dipped in chocolate and covered with crushed nuts.

But banana bread. Well, that is a entire different story.

Banana bread is comfort.

Banana bread is “home” to me.

Banana bread is childhood memories of warmth coming from my grandmother’s oven, standing on her kitchen stool with my little wooden spoon, delicately folding the mashed bananas into the batter.

That banana bread was my life. I wasn’t going to let anything happen to it.

Banana bread can be reinvented…over and over again.

 So here we are today.

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Reinventing.

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Let’s add some honey tangerine zest to this banana bread…..mmmmmmkay?

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It gives our banana bread a little spice of life…an added zest…a spunk!

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So citrus-y.

That vanilla bean is for the frosting. Duh.

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Hello coconut butter frosting…so glad you could come back into my life again.

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This coconut butter is whirled with fresh honey tangerine zest and smoky vanilla bean seeds.

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Now, I had a problem weening myself away from this bowl of goodness.

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Coconut haters be gone!

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I mean, I really have no explanation for this.

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Other than banana bread is my life.

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Let me tell you a secret.

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This is better than my grandmother’s banana bread.

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Yea, I said it.

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She doesn’t have social media so I can say whatever I want…even though I have little “birds”

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a.k.a. family members that will probably tell her…haha!

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I should probably get my apology letter written up.

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Sorry, I’m not sorry. :)

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I mean, how could you be sorry for something as delicious as this?

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This would be “slammin” to take to your Easter get together.

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Just saying.

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Maple Citrus Banana Bread with Citrus Coconut Butter Frosting
Author: 
Recipe type: Bread/Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 11-12
 

Gluten-Free, Paleo Option, Vegan, Paleo
Ingredients
  • For the bread:
  • 1.5 c. almond flour
  • 1.5 c. certified gluten-free oat flour (for complete paleo…use almond flour)
  • 1 t. baking soda
  • ½ t. fine sea salt
  • 3 large ripe bananas, mashed
  • ¼ c. pure maple syrup
  • ¼ c. extra-virgin olive oil
  • 3 large eggs
  • zest of 1 honey tangerine (or an orange, or any other tangerine)
  • For the frosting:
  • 5 c. unsweetened, shredded coconut
  • seeds of 1 vanilla bean
  • zest of 1 honey tangerine (or an orange, or any other tangerine)

Instructions
  1. For the bread:
  2. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan with cooking spray. Set aside.
  3. In a large mixing bowl, combine the flours, baking soda, and salt.
  4. Mix in the mashed bananas, maple syrup, evoo, and eggs until smooth and evenly distributed.
  5. Fold in the honey tangerine zest.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 1 hr-1 hr. 15 min or until a toothpick inserted into the center of the bread comes out clean.
  8. Let the bread cool completely before frosting and slicing.
  9. For the frosting:
  10. Place the coconut in the bowl of a food processor fitted with an “S” blade.
  11. Blend on high until the coconut begins to break down and become a runny liquid, about 10 minutes. Stop the food processor and scrape down the sides as needed.
  12. Add the vanilla bean seeds and honey tangerine zest and process for another minute.
  13. Spread the frosting evenly over the banana bread, slice, and serve.

MANGIA!!!

Comments

  1. Yum, your banana bread sounds so good!

    • Chelsy says:

      Rosie! It is fantastic! Give it a try…so delish! Thanks for stopping by…love your site btw.

  2. danette says:

    Any way to replace eggs…granddaughter Isabella allergic to them. thanks!

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