Today’s post was supposed to be pumpkin pie because Thanksgiving is coming up, and I spent some time experimenting with pie recipes. And guess what? They were a total flop! I was disappointed. But I decided to post this tried and proven banana bread recipe instead. I’ve been working on this one for a while now, and I’ve finally arrived at a recipe we all love. It’s tricky because banana bread needs to be moist and fluffy, but dense at the same time. It’s simple if you use conventional wheat, granulated sugar and eggs but I don’t use these ingredients. Definitely not sugar and wheat anyway!
Before I get to the recipe, I want to chat a bit about my disappointment. I’m improving in this area, but I tend to be a bit of a perfectionist (and also a bit hard on myself). I used to be crushed if something didn’t turn out just perfect on the first try. It would ruin me for days – I know sad right?! I’m not too sure what the root of that was – why I thought I had to be perfect. But, I’m easier on myself these days. So what if my pies weren’t a hit – they will be in a few more tries and who knows, maybe I’ll have a recipe in time for US Thanksgiving! Fingers crossed :). My husband thinks it’s a bonus because he gets to eat a bunch of pies! You gotta love his perspective!
In my practice, I deal a lot with emotional issues as they relate to an individual’s health. Self deprecation or any negative emotion can lead to illness. It makes sense if you think about it as a form of stress. When we beat up on ourselves emotionally, it actually puts stress on our bodies, because cortisol levels spike and illnesses can set in over time. So the next time you’re ready to beat up on yourself, stop! Instead find something positive to say. If only we treated ourselves the way we treat those around us, we’d find ourselves in a much healthier state.
Now, on to the recipe! It’s pretty straight forward and uses simple ingredients. The grains are gluten free, if you make sure the oats are gluten free certified. Oats are naturally gluten free but are generally processed in facilities processing wheat and other gluten containing grains unless they are gluten free certified. Sorghum flour may be new to some of you. This gluten free grain originated in Africa, but is used in many other countries and is gaining popularity. Sorghum flour is a powerhouse of nutrition. It is high in protein, iron, and dietary fibre, it’s also high in antioxidants and helps stabilize blood sugar. So a pretty nice addition to your pantry. The only thing to note with sorghum is that it bakes best when paired with another grain. I like using it with oats as well as buckwheat.
This banana bread is a great snack (or even breakfast) when you want a treat. I’ve had mine with sliced bananas, topped with hemp hearts and drizzled with almond butter. I have one word to describe this combo – YUM!
So give this a try and let me know how it turns out!
- ¾ cup of rolled oats
- ¾ cup sorghum flour
- ½ cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 3 very ripe bananas
- 1 chia egg replacer
- 4 tbsp. coconut oil
- 1 tsp molasses
- ¼ cup dark chocolate chips (optional)
- ¼ cup walnut pieces (optional)
- Preheat oven to 325 and line 9X5 inch loaf pan with parchment paper
- Place rolled oats in food processor and blend until ground down into a coarse flour texture. Place all remaining dry ingredients including sorghum flour, coconut sugar, baking power and soda, cinnamon and ginger. Pulse until combined and set aside.
- In the same food processor add all wet ingredients including bananas, chia egg replacer, coconut oil and molasses. Pulse until combined. Add dry ingredients including chocolate chips and walnuts to food processor and pulse 3-4 times until just combined. Try not to over mix as it may impact the texture of the loaf.
- Place in preheated oven and bake for 60-65 min or until a toothpick inserted into centre of the loaf comes out clean.