Over the last few weeks or so I have found myself really drawn to self-care and self-love. I wake up slowly, move slowly, don’t force myself to adhere too strict of deadlines to keep me less anxious. I’m also treating myself to really grounding, calming foods. Yeah, that is totally a treat to me. As weird as that may sound to some, taking the conscious effort and making the time to create something is absolutely an act of self-love and self-care.
The other day I purchased a gorgeous loaf pan (yup, stuff like this excites me) from William’s Sonoma. I felt randomly inspired to make banana bread. I have NEVER made banana bread before but I have tried it in the past. But I felt compelled to create something wholesome, aromatic, spicy and delish. I imagined smothering it with creamy butter or homemade jam and enjoying it with a mug of tea. I HAD to have it. So this recipe was born. And I’m glad it was.
What You Need:
- 2 ripe bananas
- 2 tablespoons grade b maple syrup
- 3 tablespoons melted ghee (or coconut oil)
- 3 teaspoons baking powder
- 1 1/4 cup sprouted spelt flour
- 1 1/4 cup almond meal
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons pumpkin pie spice
- 1 teaspoon ground ginger
- 1 teaspoon Himalayan pink salt
- 1 chia egg (1 tablespoon of chia seed with 3 tablespoons of water) or 1 pasture raised organic egg
- 1/2 cup roughly chopped walnuts (optional)
How You Make It:
- Preheat your oven to 350 degrees F. Butter a loaf pan and set aside.
- In a large bowl, mash bananas with almond milk, maple syrup, chia egg and vanilla extract.
- Once bananas and other wet ingredients are incorporated, mix in the remainder of the ingredients.
- Stir until all is incorporated.
- Pour into loaf pan and bake for 1 hour.
- Cool for 5-10 minutes and slide your knife around and remove bread from pan.
- Serve with extra ghee or jam (check out my chia jam here).
Do you have a favorite recipe for banana bread? I would LOVE to know how you make yours.
Peace, love and no beef,
G
No Beef Here 