ILY Banana Bread

Note: I typed up this post way back in October but it’s been living in my Drafts since I didn’t have pictures to go with it. Now we’re sheltering-in-place because of COVID and I’ve managed to carve out a few minutes – in between breastfeeding and diaper changes – to make my favorite banana bread, snapshots included.

What a crazy time we are living through… I imagine many people are baking more since we’re all bored, restless, and probably have varying degrees of anxiety because of the current affairs and how unknown things currently are. Any retrieve or coping we can muster is welcome. We’re consuming news hourly – and, if similar to me – looking for any glimpse of text that reads this will be over soon. We’re rapid-fire reading headlines and digesting them after with our friends and family on video chat.

We’ve seen and laughed at the same memes. We’ve cried. We’re taking more walks; getting outside and noticing things we didn’t before. But we’ve also started to avoid eye-contact when we pass others – is it okay to say hello? …Most of the time, I personally look down at my feet when I would have offered a friendly greeting or at least a smile just weeks ago.

We’re trying to remember that Earth is getting a break during this and pollution is down. We’re calling people we haven’t talked to in years. Things we used to shrug off – or even dislike entirely – we suddenly crave… what I would give for a family game night (my former self was selective about the games I played and the time I spent playing them). Never again will time with others be taken for granted; or a shared bottle of wine, a welcome embrace, or an unexpected visitor. We’re missing our “old” lives and realizing we really didn’t have much to complain about, did we?

We’re cleaning out closets and drawers and garages; and maybe some buried feelings we haven’t had time to sit with before. We’re going deep, turning inward for guidance. Or, we’re not. We’re worried about using too much toilet paper. We’re eating at home a lot more. We’re thankful. We’re scared…

It’s a lot.

I can’t wait to be on the other side of this. I can’t wait to write something light-hearted and jolly again. Reading the words below, I think, what a simple time… But I also think, oh, how we will grow from this and, at least we still have banana bread.


Mike and I love banana bread. Who doesn’t?! I am all about splurging with a white flour and refined sugary piece of it occasionally but for the normal day-to-day, I prefer something healthier. Which is why I am so happy I found / fine tuned this recipe!

It’s made with real, simple ingredients and no added sugar. I love having it for breakfast because the protein from the eggs and almond butter keeps me full. Plus, it’s a pretty good pairing with morning espressos.

I had a crazy busy few days at work and some bananas that were ripe and ready to rumble, so I asked Mike to make the bread while I was away at a work dinner. I scribbled down the directions for him, which coined the recipe “ILY Banana Bread.” Whenever I write Mike a note, I always include ILY at the end for I Love You. It’s nothing original – I’m sure a millions of other couple use ILY too – but we’ve been doing it since we first started dating so it’s special to us. ❤


ILY Banana Bread

Gluten and added sugar free

Prep time: 10 minutes | Bake time: 30 minutes: Serves 6

Ingredients:

  • 2 ripe bananas
  • 1/2 cup coconut flour
  • 1/4 cup almond butter
  • 2 eggs
  • 1/2 tbs baking soda
  • Cinnamon and nutmeg to taste
  • Vegetable oil for pan
  • Optional: walnuts and flaxseeds

Directions:

  • Preheat oven to 350 degrees
  • Add bananas to a bowl and mash with a fork
  • Add the rest of the ingredients to bowl and mix together
  • Grease your pan with vegetable oil (I used grape-seed because it has a high smoke point)
  • Put batter in pan and bake for 30 minutes