TGIF! I’m really glad that it’s the weekend. I have a fun-packed next few days that I’ve been looking forward to all week. If you follow me on instagram or twitter, you know that I’ve been on a juice cleanse for a little bit. Yesterday was day 10, and supposed to be the conclusion of my cleanse. I feel (& look) amazing! I have more energy than I know what to do with! I wake up each morning before my alarm, even if I go to bed the previous night later than usual. This is really unusual for me because I’m not a morning person and love my beauty rest. Since I’ve been feeling great, I decided to prolong juicing. I haven’t decided for how many more days, but I’ll start will 3 and go from there. I’ve been thinking of doing a post all about my cleanse, what my routine is, my juice recipes and some information about juicing. Would you be interesting in such a post?
Aside from my juice cleanse, I still have a need to work in the kitchen. It’s such a passion of mine that I can’t give it up, even when I can’t taste my creations myself. Good thing my parents are my best taste-testers. 🙂 I had a few very ripe bananas lying around and thought what better to make than banana bread. I haven’t make a loaf in some time and wanted to create a recipe that is simple yet gluten and dairy-free. I browsed Pinterest for some ideas, but found many recipes with lots of ingredients and some with ingredients that are unusual to the average person. So I created my own recipe and I’m so proud to say it turned out fantastic! The banana bread is perfect: very moist, great texture and optimally sweet. I love using coconut oil in baking as it gives a subtle yet nice taste, and it also has amazing health benefits. This is a lovely way to begin the weekend, especially now that my house smells delicious!
- 4 very ripe bananas
- 2 eggs
- ⅓ cup coconut oil, melted
- ¼ cup pure maple syrup
- 1 tsp vanilla
- 2 cups gluten-free all-purpose flour (I used Bob's Red Mill)
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- 2 tsp baking powder
- ½ tsp sea salt
- ½ cup chopped walnuts
- Preheat your oven to 350°F (180°C).
- Peel & place the bananas in a large bowl. Using a fork or potato masher, mash the bananas. Do not over-mash; allow some small chunks of banana to remain. This will give the banana bread a rustic texture.
- Add eggs, melted coconut oil, maple syrup & vanilla to the mashed bananas. Combine well.
- In a separate bowl, combine the rest of the ingredients except for the walnuts. Mix thoroughly.
- Add the flour mixture to the banana mixture and combine well, but try not to over-mix. Fold in the walnuts.
- Line an 8x4 inch pan with parchment paper, or grease with oil. I prefer to use parchment paper as it's much easier to remove the banana bread & less clean-up! Pour banana bread mixture into pan & bake for 60 mins.
- Remove from oven & allow loaf to cool for at least 20 mins. Remove from pan, cut & enjoy!