Is it Thanksgiving yet?
I mean, seriously…I’m ready for Christmas already.
I’m ready to sing Christmas carols and watch Judy Garland movies while sipping hot cocoa by the fire.
I’m also ready for the cool front coming this week.
Hello, 30 degree temps…I love you.
I also love not sticking to the driver’s seat of my car because it’s 85 degrees in November.
On any given day of the week you can bet I’m baking something.
Most often it’s of the banana bread kind.
I’m pretty sure this stuff has Christmas written all over it.
This stuff is super melt in your mouth.
I mean, I stuffed it with fresh cranberries which are like
a requirement for the fall holidays.
It’s like a tart/sweet smash-bang!
Oh, and then I trashed it up w/ some walnuts
You totally should’ve seen that one coming.
Oh, and ya know I added some coconut butter on top.
Only because coconut butter
is my life.
Crunch time people…Thanksgiving is less than 3 weeks away.
- 3 overripe, mashed bananas
- ¼ c. extra-virgin olive oil
- 1 c. granulated stevia
- 2 large eggs
- ¼ c. + 2 T. coconut flour
- ½ t. salt
- ½ t. ground cinnamon
- ½ t. baking soda
- 1.5 t. baking powder
- 1 c. finely chopped fresh cranberries
- ½ c. chopped walnuts
- ½ c. unsweetened, shredded coconut
- Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking dish with cooking spray.
- In a large mixing bowl, whisk together the bananas, evoo, stevia, and eggs until combined.
- Stir in the coconut flour, salt, cinnamon, baking soda, and baking powder until smooth.
- Fold in the cranberries, walnuts, and coconut.
- Spread the batter evenly into the prepared baking dish and bake for 40-45 minutes or until lightly golden and when a toothpick is inserted into the center of the bread, it comes out clean.
- Let cool slightly, slice into squares, and serve topped w/ melted coconut butter.