Banana bread was not popular until

     Banana bread was not popular until the 1960’s. Suddenly, everyone started baking banana bread including our Mom, Aunti Lou and Aunt Tally. There was always a debate about it in our family. Aunti Lou’s was a cake and very sweet. She made it in a tube pan and it rose so high….we never saw anything like it. It was about four and a half inches tall! Aunt Tallys was more of a bread. It was moist, chockfull of walnuts and always made in a loaf pan.                                                                                                                                                                                                                                                             

                                      Image                                          And then there was Moms recipe. She got this one from Dad’s friend Bob, his wife’s mother-in-law’s sister, Margie. What??? Mom always makes us laugh! Her recipe stories are priceless. She would serve the bread hot, right out of the oven. Even the next day toasted and slathered with butter or cream cheese mixed with pineapple. Mom has been making this bread for us for years and now makes it for her grandchildren. As we move into healthier recipes, we came up with a fabulous one for this favorite bread. It is gluten free and very low in sugar. We changed the shape, using little baby bundt pans. These little cakes are very moist and much healthier with the almond and coconut flours. Paired with a drizzle of local honey and a few edible flours we think the presentation is really the top banana!

                                      Image                             

                                                      The New Banana Bread

2 medium bananas mashed

2 tablespoons coconut oil, melted

1 tablespoon honey

1 tablespoon vanilla extract

3 eggs

1 cup almond flour

1/2 cup coconut flour

1 1/2 teaspoons baking soda

1 teaspoon cinnamon 

honey for a drizzle

edible flowers for garnish

crushed Marcona almonds for a sprinkle

Preheat oven to 350 degrees. Grease mini bundt pans and set aside. Mix together bananas, coconut oil, honey, vanilla and eggs until completely combined. Add in the flours, soda and cinnamon and stir until all ingredients are fully mixed. Mixture will be thick. Spoon into bundt pans and smooth the tops. Sprinkle with almonds. Will fill about 5 mini bundts. Bake for 20 to 25 minutes or until golden and a toothpick comes out clean. Let cool for 10 minutes and invert onto a wire rack to cool completely. Drizzle with honey and decorate with edible flowers. 

                                                                                                  

                                          

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