It has been a while since I posted a recipe and my apologies for that. But I have been working really hard on some behind the scenes stuff that I haven’t had much time to invest in cooking, recipe development, never mind baking! Baking takes a lot out of you, I tested this recipe three times… but really, is that such a bad thing?! I don’t think so.
Most of the time, my recipes are pretty basic and I am not much of a baker, but I love baked goods, so every now and then I do have to break out my mixer and flour and get to work. With this recipe, I am so glad I did.
But for real, as of late, I have been dealing with a lot of anxiety around work, this business, blogging and all of the other things going on. There is so much that I want to do and sometimes, I get so wrapped up in my own head that I forget to breathe and relax. I also suffer from a bit of a perfectionist syndrome, which I am totally working on as it truly gets in the way of getting shit done. For a while, I have been wanting to do more videos but that is a whole new ball game and I get freaked out about it. So, for now, I have decided to just focus on what I can do and do it the best I can. That means Facebook Live right now and it has actually been a lot of fun. I got over the fear that was holding me back and just went for it and it was such a good decision. I go live in my Facebook group, you can join here if you want!
But anxiety is real and it eats away at you and consumes you. And you feel like you cant breathe or do anything about it. It is also one of the most common complaints I hear about from women (and men too). So I am definitely looking into this topic more for myself and to share what I learn with you because that is what I love to do.
One small approach that has helped me is through meditation. I prefer doing a guided meditation using an app first thing in the morning and it really does help me to be able to deal with things when they don’t go right or I am feeling anxious. By learning how to breathe through things and get our of your own head more, it really does help when anxiety gets the better of you. It kind of acts as a preventative measure so that you don’t feel like you are spiraling out of control.
Do you meditate? Or if you suffer from anxiety, what has helped you?
Now, onto this delicious moist and gluten/dairy free banana bread. I am a sucker for banana bread and adding in some chocolate chips is an absolute must for me as well. The reason this bread is so moist and a little gooey in the center is from the almond butter. So if you feel like the banana bread is too soft, gooey in the middle and you fear it isn’t cooked, it is, it’s just the almond butter. Personally, I love it like this, but if you are not a fan, you can try leaving it out and adding in a little coconut oil in its place, this might work better for you. Although, I haven’t tested it this way as I loveeeee the addition of almond butter.
Alright, hope you enjoy this recipe as much as I do, it’s my new go-to recipe for banana bread.
- Wet Ingredients:
- 2 cups mashed banana (4-5 bananas)
- 1/4 cup pure maple syrup
- 3/4 cup natural almond butter (you can use less, about 1/2 cup if needed)
- 1/2 cup coconut milk (use any dairy free milk- almond, hemp)
- 1 tbsp. vanilla extract
- 3 eggs
- Dry Ingredients:
- 1 1/2 cups gluten free rolled oats (grind into a flour)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp. flax (ground)
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/3 cup chocolate chips
- Lightly grease a loaf pan with coconut oil.
- Preheat the oven to 350.
- Mash the bananas and then add all of the other wet ingredients into a large bowl and mix well.
- Add the dry ingredients into a smaller bowl and whisk to combine (except the chocolate chips).
- Add the dry ingredients into the wet and mix well, using a whisk.
- Fold in the chocolate chips into the batter.
- Add the batter to the pan and bake for 45-55 minutes.
- To check if it is ready, insert a toothpick and when it comes out clean, it is ready.
- Allow it to cool completely before removing from the pan, using a knife to slide around the edges if needed.
I tried making this with a flax egg and it did not work, it was too wet.
Adapted from Abbey's Kitchen.