Things are still a little hectic trying to ease back into life back at home, so I apologize for not posting much this month. Thankfully, that will change very soon.
I have a ton of super crazy delicious recipes all written up and ready to test out. I can’t wait to share them with you guys.
Something that has come out of the past couple of weeks is my new Etsy store. Right now, there is only one downloadable poster in my store, but very soon there will be more posters, downloadable and real physical posters. I can’t wait for you to see!
I made this banana bread when a strong banana bread craving hit. I’m sure I’m not the only one who gets those. I’ve written quite a few banana bread recipes already, but this one is a winner.
This banana bread is:
perfectly sweetened
moist
espresso-infused
- 3 ripe bananas, mashed
- 2 egg whites
- ¾ cup agave nectar (or honey)
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 and ½ cup oat flour
- ⅓ cup unsweetened cocoa powder
- 1 Tablespoon instant espresso powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- pinch of salt
- ¼-1/3 cup chopped dark chocolate or dark chocolate chips
- Preheat the oven to 350 degrees F.
- Grease a loaf pan and set aside.
- In a large mixing bowl, mash bananas.
- Add egg whites and whisk together with bananas.
- Add agave, melted coconut oil, and vanilla. Whisk together.
- Stir in oat flour.
- Stir in all remaining ingredients.
- Pour batter into greased loaf pan.
- Bake for 50-55 minutes.
