Monday, April 4, 2011

Colin's Nana Bread

This one is Colin's favorite so far, I made it for him Saturday, and now he thinks I'm going to stand in the kitchen for the rest of my life and mass produce "Nana Bread" for him.  I have two exams I should be studying for right now, yikes, but I wanted to take a little time for a post before people think I dropped of the planet for the next few days.  Alot of the baked good recipes are pretty similar that I have been putting up, it is hard to vary when you have limited ingredients to work with.  So once I get this week out of the way i'm going to start experiementing with other natural sweetners besides bananas to add to my baked goods.  But Colin said he couldn't make it through the weekend without cookies, drama queen, I didn't have time to sit there and plop the cookies on the tray one by one, so I made more of a cakey batter and just threw it in a loaf pan, much to my surprise, it turned out to have an awesome banana bread texture, feel, and taste.  Best part is it took me only 5 minutes to throw together.

Colin's Nana Bread
1/4 c coconut flour
1/2 cup flaxseed meal
1/4 Coconut oil (pack down in measuring cup before melting)
1 banana
2 eggs
1 tsp baking powder
2 tsp honey--Next time i'm going to try it without the honey, I think it will be sweet enough with the dark chocolate and the banana)
1/2 c dark chocolate chips
*** mix all dry ingredients then add banana and coconutoil and honey..wait a minute for coconut oil to cool then add eggs and dark chocolate chips.
***Put in coconut oil sprayed loaf pan.  **Note, the batter only fills about 1/4 of the loaf pan, it is a pretty dense bread so I wasn't sure how it would bake with more batter.  I will let you know next time I make it.  But the bread was good, and there was plenty to go around even if it wasn't as thick as regular banana bread.
*** Bake for 25 minutes ( or until cooked all the way through) on 350.

This didn't last long enough to worry about storing it, but I would keep it wrapped up in saran wrap if it is going to last you a few days, to keep the moitsure.


  1. Made this today. I was going to bring it to a picnic so I doubled the recipe. I used a small baking dish and cooked them for the 25 min thinking it would take longer. They were perfect after 25 min. Cut them in 2" squares. The first one I tried was tastey buy dry. So I chickened out and didn't bring them. Just threw them in a tupperware in the fridge (still a little warm).

    We came home from our picnic and looking for a little treat my husband and I each had one. YUM! They were way better having sat in the fridge for a couple of hours. Needless to say there aren't many left.

    I think part of my problem was that the recipe called for 2 eggs (4 if you double). My husband had bought extra large eggs and I wasn't sure if 4 would be too many so I did 2 and 1 egg white. I have to look up what the sub is for 1 large egg to extra large eggs. Live and learn I guess

  2. Found this right after posting. So I guess the conversion large to extra large isn't that big of a deal so I should have used 4 extra large.