Ahh coffee time.
It’s probably my favourite time of day—yes, even over breakfast and brunch! Or at least on par. It’s such a treat which is why I love it. Specially If it has been a rough day, then coffee time is just what I usually need.
Nothing better than a cup of freshly made coffee with something sweet to add a little love to your day. Seriously when 4 o’clock rolls around, or sometimes after lunch time (if I’m too impatient), I get ready to have my coffee and a sweet treat.
This recipe will not only satisfy your sweet tooth without any guilt but will make a lasting impression on your friends and family during your afternoon coffee/tea time!
I love sweets and it was something I struggled a lot with when trying to be “healthier,” but I slowly discovered that being healthy should not stray you from having sweets—it’s just the kind of sweets you have and the quantity that matter. All in moderation I like to say and eating as natural as possible (e.g. no preservatives) and making most things yourself! Specially treats.
For my daily lifestyle I like to incorporate sweet things in my life but make them in such a way that I don’t feel guilty. So I modify a lot of recipes to be flour and sugar free and instead use more “better for you” ingredients that naturally sweeten like bananas, honey, cane sugar, berries/fruit, and dates.
While I do love my banana oat chocolate chip cookies, I need some banana bread in my life—always good to change it up a bit too!
I am obsessed with Thalia Ho and her Butter & Brioche blog but sometimes the amount of sugar I see in her recipes make me want to go hide in a corner. So I modify some of the recipes (like this one) to fix my sweet cravings and be a little bit healthier!
This recipe by Thalia Ho is amazing. Like amazing. I am obsessed with it and you guys should be as well.
Now, I’ve only made it with my modifications but it’s still so good, maybe not as sweet but I prefer it that way! It’s also super easy to make and you can make two whole batches and freeze some of it for later. It’s so perfect.
All credits to Thalia Ho for original recipe (I have made modifications in ingredients but not in the mixing method instructions)
Pre-warm the oven to 350 F. Flippantly grease and line 2 x 23 cm loaf tins with non-adhere parchment paper, letting the sides slightly overhang. Established the tins on a baking tray. Established apart.
In a medium sized mixing bowl, place the bananas and use a fork to mash the bananas until it becomes a smooth mixture with some tough chunks all through it.
In one more medium sized mixing bowl, whisk jointly the almond flour, baking powder, baking soda and salt till merged. Established apart till wanted.
Add the honey & coconut sugar in an individual significant sized mixing bowl. Pour in the coconut oil and coconut milk. Use a whisk to whisk till perfectly merged. Add in the vanilla bean extract and almond extract. Whisk till entirely smooth then fold in the mashed banana. Carefully fold in the dry flour substances till just merged (some flour pockets should stay), then, add in the blueberries or cherries. Stir till just merged.
Divide the batter between the well prepared loaf pans and smooth down the tops with an offset spatula. Bake, for fifty to sixty minutes, or till golden, slightly risen and the tops spring again when evenly pressed. I like to add a little bit of cinnamon & sugar at the top to add a little bit of crunchy texture to it. A picket skewer inserted should not arrive out clear but with a handful of moist crumbs hooked up. Clear away from the oven and transfer the breads to a wire rack to interesting entirely just before drizzling over the coconut glaze OR yogurt honey glaze.
For the Coconut Glaze:
200g confectioners’ sugar, sifted
2 – 3 tbsp. coconut milk
Add the confectioners’ sugar and coconut milk in a modest bowl. Whisk till smooth and the correct consistency has been attained. If the glaze is much too slim, add a teaspoon extra sugar at a time, or, if the glaze is much too thick, add a teaspoon extra coconut milk at a time.
Yogurt Honey Glaze:
100g Greek Yogurt (plain) - I like Sheldon's Creek
1-2 tbsp Ontario Honey
Add the yogurt and honey in a small bowl and mix until all the honey is incorporated. You can add some bee pollen for aesthetic appeal. ;)
Enjoy my locavores <3
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