Just a little note to tell you that you need this banana bread in your life. For this weekend’s brunch, let’s say. 

It’s one of my very favorites from the cookbook. And, this past Sunday as I was stirring away getting ready for a little friends brunch we were hosting, I was caught off-guard for a second. I ran to check my phone, my little flour-y fingers making a mess as I ran upstairs.

No….
Really?
Wait. What?

It was that day exactly.

It had been ONE YEAR, to the day,  that this 385 page love project of mine hit shelves last year. And kicked off the the craziest/most fun/most exhausting/amazing/someone-pinch-me-please-and-give-me-more-matcha year since.

So today, I want to celebrate, party style. With you. And with this, one of my very favorite all time recipes. That I think every person needs to have in their little repertoire… even though 4,200 of you (!!) already own it.

Wait. Excuse me. My mind just can’t really wrap around that yet.

But, I love you. And truly. Thank you from the bottom of my heart for being a part of this book journey with me, that’s still just beginning (true story– more exciting news about the cookbook coming soon!).

But, every time I cook out of this book, I think of you, cooking in your own kitchen humming and bopping around just like I do, and sharing your little food beauties and the recipes with the people you love the most.

Having this book is like we’re in this little club, me and you. We’re in this thing together. This big mission. And this purpose to live more energized, fulfilling lives.

I love picturing you getting excited about food that makes you feel good, tastes amazing, looks beautiful to serve at any party, and helps you stay on your A-game, so you can get the most out of this life you’ve been given.

And, one by one, we are all starting to change people’s perceptions about healthy food. And how easy is actually is to make, to do, to love and to enjoy. And to light up others lives in the same way.

So thank you. From this little lady of yours with the (almond) flour-y fingers. For helping me spread the love. For spreading this light. And making this book and journey even more incredible than I could have every imagined.

The Best Banana Bread of Your Life

Makes 1 loaf

Notes: This recipe is also a great base if you want to add chopped walnuts, pistachios, macadamia nuts, or chocolate chips, depending on who you’re feeding. A thick slice of this banana bread is also excellent toasted with nut butter, or butter and cinnamon.

1⅔ cup gluten free flour (or a mix of almond and coconut flour)

4 ripe bananas, mashed or blended

2 eggs (or 2 teaspoons chia seeds mixed with 5 teaspoons water)

½ cup coconut oil, melted

1 cup sugar or ½ cup maple syrup

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon cinnamon

½ cup chopped walnuts (optional)

Directions:

Preheat oven to 350°F. Grease a loaf pan with coconut oil spray or butter. If you are using chia seeds instead of eggs, add them to a small bowl with water and let them soak while you prepare the rest of the ingredients.

Mix all other ingredients together in a large bowl and pour into the greased pan. Bake for 45 minutes to 1 hour until the center is cooked through. You can easily check this with a toothpick of knife inserted in the middle of the loaf. Let cool before inverting pan to slice and serve.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!