I got super excited yesterday when I saw what I like to refer to as “holiday workers” lining the streets of my city w/ garland and twinkling lights.
I cannot wait to drive up and down the roads lit with Christmas lights.
It’s soooooo magical.
It reminds me of my many family escapades on cold, December nights to look at Christmas lights in one of Houston’s most prestigious neighborhoods.
I used to gawk in awe of the “white house” looking mansions decorated from top to bottom with Christmas lights, with giant holiday ornaments hanging from the oak trees in the front yard.
Is it Thanksgiving yet?
While I’m dreaming about turkey and stuffing, I am really stuffing my face w/ holiday-themed banana bread.
Chai-spiced banana bread is all the rage in my house.
Especially when it’s soaked in a coconut cream glaze.
Yea, if Christmas was a banana bread…
this would be it.
This is every thaaaaaaang you want in a banana bread.
Plus, you know it’s vegan, gluten-free, paleo, and refined sugar-free.
. Mhhhhm. 🙂
- For the bread:
- ½ flax egg (1/2 T. golden flaxseed meal + 1 T. water, mix and let sit 3 minutes)
- 1 overripe mashed banana
- ¼ c. unsweetened, coconut milk ( the kind in a carton, not a can)
- 1 t. pure maple syrup
- ½ t. pure vanilla extract
- ½ t. ground cinnamon
- ¼ t. ground cardamon
- ¼ t. ground ginger
- ¼ t. ground nutmeg
- ¼ t. ground clove
- ½ t. baking soda
- ¼ c. coconut flour
- For the coconut glaze:
- 1 T. melted coconut butter
- 2 T. coconut milk creamer, warmed
- Preheat the oven to 350 degrees F. Grease 2 small ramekins, or heart shaped baking pans w/ cooking spray.
- In a medium sized mixing bowl, combine the flax egg, banana, coconut milk, maple syrup, and vanilla.
- Stir in the spices, baking soda, and coconut flour and mix until smooth.
- Divide the batter evenly into the two prepared pans.
- Bake for 20-25 minutes or until lightly golden.
- To make the glaze, in a small bowl, whisk both ingredients together until smooth.
- Let the breads cool before glazing.