My grandpa was a baker. Bread and cookies were his specialty. Talk about a kids dream heading to their house at Christmas time. Every cookie you could imagine. Chocolate chip cookies, chocolate chocolate chip cookies, peanut butter cookies, sugar cookies and angel cookies among others.
He didn’t see particularly well in his later years, but his nose worked very well. I kinda loved taking bread to him to taste and see if I could get his seal of approval. I always loved watching him guess all the ingredients. The ritual was always the same. He’d take the bread in his hand, feel its texture, then put it up to his nose and accurately start listing the ingredients. Then he’d finally take a bite and ultimately say in his gruff voice with a twinkle in his eye, “Not bad.”
Interestingly, he was also the first to tell me to eliminate all the white foods. White flours, white sugars, he said we’d all be better off without those two things. I thought he was crazy at the time. Who would do that? Ha!
So, I’d like to think I might have Grandpa’s stamp of approval on this banana bread. It’s kinda like having your cake and eating it too. No white flours, no refined white sugars, just wholesome ingredients. Texture is not too gummy, not too dry, but instead spongy and delightful if I do say so myself.
½ cup almond flour
½ cup cassava flour
¼ cup coconut flour
¼ cup coconut sugar
1 t cinnamon
½ t baking soda
¼ t sea salt
3 mashed bananas
½ cup butter
¼ cup coconut milk
1 t vanilla
1/4 cup chopped nuts
1/4 cup chopped mini chocolate chips
- Preheat oven to 350 degrees.
- Grease bread pan with coconut oil and line with parchment paper.
- Blend all dry ingredients in one bowl.
- Blend all wet ingredients in a separate bowl.
- Combine wet and dry ingredients until throughly mixed.
- Add in optional components if desired.
- Pour into prepared baking pan.
- Bake at 350 for 45-50 minutes.
“Did you get a picture yet, Mom? I can’t wait any longer….”