I’ve got a primate in my belly, a hankering for a basic healthy treat and speckled bananas that I wouldn’t dare eat in any other way other than mashed and baked. With a month and half remaining until I finally get to meet the monkey in my belly I’ve found myself in nesting mode already baking, cleaning, cooking, decorating, preparing; all signs that one might hear about right as early labor approaches, but for me I’m not in labor yet (thank goodness)! We’re still working on things like crib, pediatricians, birth plan and all other general preparations new parents make ideally before le bebe is born in hopes to make things a little smoother for all. I can use the much appreciated prep time before Nova arrives and will wait patiently (or at least try) until late March.
I envisioned myself making this bread while Nova was in his bassinet napping or possibly as he’s wrapped to my chest feeding. To a new mom this might sound realistic (pre-baby) but maybe some of you seasoned moms are snickering at my naiveté. Regardless I designed this recipe to be basic, simple, nourishing, wholesome and depending on your lifestyle and or cravings very adaptable. Had I been craving chocolate I surely would have added gooey morsels to the mix. However, my palette and instincts called for clean, simple, low sugar, moist, natural goodness and that’s exactly what I ended up with.
As I’ve been eating much bread lately I felt compelled to make this bread in a 9 inch cake pan, cut it into squares (primarily for portion control) although these are healthy I still wanted to limit myself to a square or two at a time as opposed to several slices of bread. I’m also planning on freezing some for later as I’ve become a huge fan of batch cooking lately (mommy mode is fully activated).
This gloriously moist gluten free recipe will have your buds and belly in pure banana bliss, give it a try and let me know how you ended up making it your own?
For any of you pregnant mamas out there this recipe is a good idea during the first three months when morning sickness hits, especially if you serve it with a splash of ginger syrup.
- 3 speckled bananas
- 2 Tablespoon flax meal
- 6 Tablespoon water
- 1/2 cup softened coconut butter
- 2 cups gluten free baking flour
- 1 teaspoon vanilla bean
- 1 teaspoon lucuma powder (optional)
- 1/4 teaspoon sea salt
- 3/4 cup coconut crystals
- 1 teaspoon baking soda
- 1/2 Tablespoon maple syrup
- 1/4 cup walnuts
- Preheat oven to 350
- Make your flax egg (egg replacer). In a small bowl whisk together the flax meal and water and set in refrigerator for 15 minutes while you prep the other ingredients.
- In a food processor pulse together softened coconut butter and bananas until smooth.
- Add remaining dry ingredients to processor as well as flax eggs and pulse until combined.
- Pour mix into a greased 9 inch square pan and sprinkle 1/4 cup chopped walnuts on top, fold them in as you level the mixture out into the pan.
- Place pan in oven for about 20- 25 minutes depending on your oven.
- Let cool for 10 -15 minutes and serve
- The riper your bananas the more enhanced flavor.