Resolutions, goal setting, whatever you call it, this is the time of year that most of us take stock and let some things go and make plans to achieve other things. (Yes, still. Some of us go more slowly!) It’s a seasonal thing for me. I enjoy taking stock and reflecting often, but there’s something about December and January that make the impulse stronger. Perhaps it’s because you’re saying goodbye to an entire year with all of its experiences and adventures, expectations and disappointments, laughter and tears.
This year I’ve resolved to do a few things. There are the big ones, the lofty ones and the crazy ones, but mostly there are the little ones, the daily ones. Parenting has taught me a new way of seeing time. When weeks feel like days and months feel like weeks, you have no choice but to adjust to this game time is playing with you. Parenting has also taught me that it is indeed the “little” things that make up so much of our life. I ran into this quote and it was perfect timing:
“How we spend our days, is of course, how we spend our lives.” – Annie Dillard.
Makes you think, doesn’t it?
In keeping with how I like to organize, in addition to the daily intentions, and the lofty ones, I’ve made a small list of kitchen ones. One of those is to bake more with coconut flour, to get more comfortable with it and to try to not have to use a dozen eggs every time I do break out the coconut flour to bake.
We’re not a gluten-free family because thankfully, we don’t HAVE to be. But, I do like to balance our gluten consumption with other gluten-free options and sometimes those options have ingredient lists that are way too long. So, I want to make coconut flour a simple go-to option. It’s got a ton of dietary fiber, which is exactly what makes it so absorbant. Dietary fiber is essential for good digestion, but it can also help lower cholesterol, and reduce risk for diabetes, heart disease and some cancers, including colon cancer.¹ Coconut flour also retains its fat, medium chain triglycerides or MCTs, which are incredibly protective. All coconut oil users know that the essential fatty acids are antiviral, antimicrobial and antifungal. Lastly, coconut flour retains trace minerals and protein, which make it a great option for vegetarians and vegans.²
I happened upon this food blog and tried this recipe because it called for only 4 eggs. ONLY! Seriously, I’ve made things with 8-12 eggs before and it just seems a bit much. I didn’t change that much and I’m glad I didn’t because this was just fabulous.
Grab a cup of tea or coffee and slather some butter (or coconut oil) on a piece of this heavenly banana bread, dream up your goals and intentions and let them come to life.
Best of luck and happy baking!
Coconut Banana Bread
adapted from The Roasted Root
4 large eggs, lightly beaten
3-4 ripe bananas, mashed (2 cups)
3 T grade B maple syrup
2 t vanilla extract
2 T coconut oil
½ cup coconut flour
1/2 t sea salt
2 t ground cinnamon
1/2 t ground nutmeg
1 t baking powder
½ t baking soda
1/4 cup unsweetened shredded coconut
1. Preheat the oven to 375 degrees F or 170 degrees C. Lightly oil an 8” x 5” loaf pan.
2. In a small bowl combine the wet ingredients; mashed banana, beaten eggs, maple syrup, vanilla extract and coconut oil
3. In a separate bowl stir together the dry ingredients; coconut flour, salt, cinnamon, nutmeg baking powder, and baking soda
4. Pour the wet mixture into the dry mixture and stir until combined. Allow the batter to sit for 5 minutes before pouring it into the prepared loaf pan. (I found this part important.) Then, sprinkle the shredded coconut over the loaf.
5. Bake on the center rack in the oven for 40 to 55 minutes. Check it at 40min and test to see if a toothpick inserted comes out clean. My oven is crazy hot and it was done in about 42 minutes.
6. Remove bread from the oven and allow it to sit for 30 minutes before turning it out onto a cutting board. Cut thick slices and serve with butter or coconut oil and honey.