My recipes are grain free, refined sugar free and most are dairy free. This is my journey into creating a more healthier and fit me. Some of my recipes are decadent and full of calories and carbs. Some are low in calories and carbs. I need to have foods that are decadent and tasty from time to time so that I am not feeling deprived of anything. Join me on my journey to tasty grain free, refined sugar and limited dairy recipes.
What do you do with brown bananas? Sometimes when I get bananas I peel them and freeze them for smoothies. But this time they were brown. I already have a banana bread mini muffin recipe. So I started to search through the internet and I came upon a Bobby Flay recipe that I thought sounded delicious. I decided to create my own version of this and make it grain free. I thought that a caramel sauce would also go nicely with it.
I created chocolate chips, espresso caramel sauce to use in this recipe. Yep, the chocolate chips in this recipe are homemade. These two recipes will go on to create other deliciousness. They have already begun to percolate and inspire new ideas and recipes. The combination of bananas, homemade chocolate chips, and espresso caramel sauce is so decadent, yet grain free and refined sugar free. My family fell in love with this recipe and has already asked for it again.
So I created a new to me banana nut bread all thanks to Bobby Flay. Thanks, for inspiring me, Bobby Flay.
2 cup mashed bananas
2 beaten eggs
1/4 cup monk fruit sugar
1/4 cup Homemade Coconut Brown Sugar
1/2 cup melted coconut oil or butter
1/4 cup coconut milk
1 cups cassava flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 F. Grease a bread pan with coconut oil. In a medium-sized bowl place coconut oil and melt inside the microwave 30 seconds to 1 minute. Remove coconut oil from microwave and allow to cool. On a plate mash bananas. Combine mashed bananas with the coconut oil. Next add beaten eggs, monk fruit sugar, coconut brown sugar, espresso caramel sauce, and coconut milk until thoroughly combined. In a separate bowl combine cassava flour, baking powder, baking soda, and salt. With a fork mix together the flour, baking powder, baking soda and salt until combined. Pour half the flour mixture into the banana mixture until well combined. Pour the remaining flour into the banana mixture until thoroughly combined. Gently fold in chocolate chips. Pour banana bread mixture into well-greased bread pan. Bake approximately 30 – 40 minutes or until a toothpick inserted comes out clean. Remove from oven. Let cool in the pan for 10 minutes before inverting onto a cooling rack to cool. After banana bread has cooled completely store inside a plastic bag or paper sack. If you want softer bread store inside plastic if you want a little harder crust store inside a paper bag.