Tonight begins the Jewish New Year. If you celebrate, Shana tova! If you don’t, then Happy Wednesday!
Ryan and I are attending services tonight, but tomorrow night our friends will be joining us for dinner. I am very excited to celebrate our first holiday in our new home! Although my “free time” is extremely limited these days, taking the time to celebrate holidays and special occasions by getting together with friends and family and break bread is a huge priority.
I’ll share the rest of my recipes after I make them tomorrow, but today I took a study break and made this chocolate chunk banana bread. I had 3 bananas that were a day or two away from spoiling so I thought I’d try to turn them into dessert instead of putting them in the freezer for green smoothies. I debated between turning the batter into cookies or a loaf of bread. End of the story is that I’m very happy I decided on banana bread.
Ingredients:
3 very ripe bananas – should be pretty easy to mash them with a fork
2 cups almond flour
1 cup teff flour
1 tablespoon vanilla extract
2 eggs
1/2 cup sucanat
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup chocolate chips or chopped dark chocolate from chocolate bar
Directions:
Preheat oven to 350 degrees
Grease loaf pan – I used a Pyrex 9 x 5 loaf pan
Peel bananas and place in medium mixing bowl and mash with fork
Add remaining wet ingredients and mix well
Add flour, sucanat, cinnamon and baking soda. Use electric mixer to combine well.
Fold in chocolate chips with a spoon.
Pour batter into loaf pan and put into oven. Bake until top is firm and brown on the edges – about 40 minutes.
Store any leftover in refrigerator.