What do you do with Bananas that are too ripe, with brown spots and not looking too appetizing? Well, today I decided to make Banana bread. It took so little time to prepare it and made a delicious lunch snack! We had it with Strawberry spread and coffee with Cashew creamer (find recipe in my previous blog post).
On my days off from my Spa, I spend great amount of time in the kitchen. I LOVE when our house smells like fresh made cookies, roasted garlic or a strong strawberry aroma, when I am making preserves…
Today my husband made me laugh to tears. I just made the Strawberry spread, my new creation, and brought to taste. He liked it, and started guessing what ingredients I used for it. He was so “off” the track, that I started laughing. Victor looked at me a little worried,” wait a minute, did you make a new face mask and made me eat it?” Can you tell that I make more in my kitchen then just the food??? Yes, many creations were born in our family kitchen, edible and beautifying!
Ingredients for Banana Bread:
2 cups flour,
2 ripe Bananas,
0.5 cup Cashew Milk.
0.5 cup Coconut oil,
1 cup Coconut sugar
1 tablespoon baking soda,
1 tablespoon Apple Cider Vinegar,
1 tablespoon Vanilla,
0.5 teaspoon Nutmeg,
pinch of Himalayan salt.
Instructions:
- Preheat oven to 350F,
- Spray pan with coconut oil,
- Mix coconut milk, coconut oil, bananas, vanilla, salt, nutmeg, apple cider vinegar. I used Vitamix. Mix flour and baking soda, add rest of the ingredients, fold it well. Bake for 50min.
Strawberry spread:
handful of soaked cashews, handful of fresh strawberries and 1 tablespoon of raw honey. Blend it for about 3 minutes in Vitamix.