There is something so deliciously wonderful about the smell of bread baking on a rainy afternoon while the babe slumbers. On this particular day, I am making sandwich bread, but earlier this week, on a similar day, I made banana bread. Yummy, moist and wonderful, it was too good to not share the recipe (although, the loaf I had made was completely gone by the time I thought to share it and sadly, there are no pictures. You’ll just have to trust me!).
adapted from notwithoutsalt.com
6 ripe bananas, mashed
1/2 cup melted butter
1/2 cup coconut oil
1 cup sugar
1 cup brown sugar
2 eggs beaten
1 tsp salt
2 tsp baking soda
2 cups flour
2 cups almond meal (preferably, homemade*)
Melt the butter and coconut oil in a milk pan. I often will melt the butter about half way, and let the liquid butter and oil melt the rest of the solids. Then, mix in order. Fill two greased loaf pans 3/4 full. The loaves generally take about an hour to bake in a 350* oven and you will want a knife or a toothpick to come out clean. Cool completely and try not to devour the loaves in one sitting.
*Homemade almond meal is so easy. Thanks to Whole-Grain Mornings by Megan Gordon, I discovered just how easy. First, make some almond milk by soaking 1 c. of almonds in water overnight. The next day, drain, and add almonds plus 3 c. of water to a blender. Pour into a container through a cheese cloth and strainer. Take the left over pulp and bake in an oven at 170* for 6 hours. I put the dried pulp in a blender to make a finer meal, but you’re free to leave it as is!