I’m always trying to mix up Preschooler’s weekday breakfasts. We don’t have time to make her bacon and eggs in the morning, and her day care is nut-free, so that limits our options greatly. Our general cop-out is yogurt, but that can tend to have a lot of sugar in it, so I prefer to make her something homemade. Lately I’ve been making this recipe, and it’s almost indistinguishable from real bread. Last night Husband and I ate the heel slices with a bit of Rawtella, and it made an awesome dessert. For those of you who are coconut-phobic, you absolutely can’t taste it in here–it just tastes like banana bread.
Preheat your oven to 350. Set out two mixing bowls, one small and one large. In the large bowl, mash two or three very ripe bananas with 1/3 cup of melted ghee or coconut oil (or butter, if you’re not dairy-averse). Whisk in six beaten eggs, two tablespoons of honey, and a teaspoon of vanilla.
In the small bowl, add a half-cup of sifted coconut flour, a teaspoon each of baking soda and baking powder, a half-teaspoon of salt, and a tablespoon of cinnamon. Mix it with a fork, then dump the whole bowl into the wet ingredients. Whisk them together, then put the bowl aside. Slice up 6-8 strawberries into small bite-size chunks. Whisk the batter again to make sure you’ve gotten all the lumps out, then fold in the strawberries. Bake in a well-greased loaf pan at 350 degrees for 45 minutes.
The cool thing about this recipe is its versatility. You can leave the strawberries out, or replace them with a different berry. You can add nuts or chocolate chips if you want it to be more of a dessert than a breakfast. You’ll end up with a moist bread with a nice soft texture and a golden brown crust. I apologize for not having pictures for this one. Hopefully I can take a picture of it soon and add it later.