This Banana Bread Recipe from SimplyTaraLynn (link to original) is awesome for two reasons: 1. it is a bread I don’t feel like I need to avoid it like the plague, and 2. it is a bread and it is actually filling enough to eat for breakfast. The coconut oil makes it really moist and delicious, and will it keep from drying out for up to 5 days if you store it in the fridge with some saran wrap on top. The above picture is a breakfast for two (like I said, this stuff is really filling), with some of Gabe’s Mom’s homemade blueberry jam.
I also made this for my last supervisor with plantains instead of bananas, and added Ghirardelli dark chocolate chips (the baking kind) as a going away present when she got promoted. It was clearly pretty awesome, because she took some home to her husband who loves gluten-free recipes. I’m sure the fact that he is now in the processes of interviewing me for a job working under him as a project coordinator at his environmental consulting company, is totally un-related to the delicious plantain bread….but I’m sure it couldn’t have hurt. Are you sold on baking this bread yet? Because you should be. It’s delicious.