It’s Monday, people.
Yesterday, I spent some much needed time with my aunt/godmother.
We had a little belated birthday shopping therapy fun.
She bought me this gorgeous silver bangle and cross necklace for my birthday.
Oh, and she bought me some workout pants from Vicky’s Secret…because we all know I live in workout clothes.
This is my life.
Yesterday was a rainy morning w/ thunder and lightening.
That is my kind of baking weather.
It’s also the perfect weather for banana bread baking.
If you could sum up my life w/ a baked good…it would be banana bread.
A whole lot of comfort and love.
I put coconut butter in this one.
Because this gal does what she wants.
You know the drill.
Banana bread always starts somewhere.
For me, it was my grandmother’s kitchen.
I learned the basics and know I put my own spin on any banana bread I make.
She gave me the tools to use.
I took off like a bottle rocket.
I love when people ask me for my recipes.
Sometimes I have one.
Sometimes I wing it.
Really…it’s all in what you put into it.
All you need is heart and soul.
The rest is all gravy.
- 2 large overripe bananas, mashed
- 2 large eggs, at room temperature
- ¼ c. slightly melted coconut butter
- 1.5 T. coconut oil, melted
- ¼ c. coconut flour
- ½ T. ground cinnamon
- ½ T. pure vanilla extract
- ½ t. baking soda
- ½ t. baking powder
- Preheat the oven to 350 degrees F.
- Grease two small loaf pans or 1 large loaf pan w/ cooking spray.
- In a large bowl, combine all of the ingredients.
- Divide the batter into the prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center of each bread comes out clean.
- Let cool completely.
- Glaze with coconut butter.