Banana Bread Nights

I got home from yoga close to 9:00 in the evening this week and didn’t really feel like eating dinner but was still hungry. You know the feeling. I made myself a light salad, and should have stuck with that. I also ate some dried mulberries. That would’ve been alright too.

Then, oh then, then I watched an episode of the Bachelorette on Hulu and ate Junior Mints. Absolutely ridiculous. And yet there I was. I had an amazingly fun-filled weekend- unless you count the beginning where I was recovering from our huge annual fundraiser, oh or the part where I considered briefly re-starting to re-date The Tattooed Man (much to some friends’ chagrin), and then thought better of it (is that the same thing as over-thinking it?) and then was angry at myself- but besides those parts, the weekend was fantastic. I’m talking swimming holes, biking, hiking, latin music and latin men, brunches, festivals, short stories, friends..

And I ate a lot of junk. When you eat junk it must inspire more junk. Or something. Because now I keep eating junk (those nachos at the festival weren’t enough apparently). So I really needed to eat something that satisfied my sweet-tooth without allowing me to indulge in junior mints. 11:00 rolls around, I put down the Junior Mints, and search the cupboard. 2 bananas? Got it.

Treat yourself to this delightful banana bread. All whole ingredients, all delicious, all good for a late snack or for breakfast.

Banana Bread
1 cup almonds
1/4 cup sweet rice flour
pinch salt
1/2 teaspoon baking soda
1 Tablespoon honey
2 Tablespoons earth balance
2 teaspoons vanilla
3 eggs
4 dates, pitted
2 large ripe bananas (if I’d had 3 I would’ve used 3)
1/2 cup walnuts, optional

Preheat the oven to 350. Grease a large bread loaf pan. Blend all dry ingredients in the food processor until almonds are finely ground. Add all of the wet ingredients except for the bananas. Blend thoroughly. Add the bananas and blend until just barely blended (a little banana chunk never hurt).

Pour the batter into the prepared loaf pan and bake for 35 minutes. Let cool, remove from pan, slice it up, and eat it up.

Even Pasha is waiting for the bread to be ready.

About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).

View all posts by Salts Kitchen →