All Things Yummy
After yoga today, I met up with two of my friends for tacos. My favorite part about anything taco-related is guacamole. I love avocados.
Granted, soft corn tortillas, grilled portabella and zuchinni, fresh salsa, and homemade corn chips are all delicious as well.
If your mouth is watering yet and you happen to live in this crazy awesome city, I highly suggest heading on over to Dorado's Tacos for some GF nosh. You can come back and read the rest of this post later. I promise it will still be here.
I always order one of the veggie and one of the mushroom (both without cheese) and a side of chips and guac.
Anyway, when I came home I saw some sad looking bananas browning away on my counter top.
Confession- when I bought this bunch, I knew I was getting too many. The two or three that I wanted weren't breaking off easily from the rest of the bunch, so I figured they wanted to stay together.
I also figured that I would probably end up making banana bread from the extras I wouldn't be able to eat. So this recipe was a bit of a self fulfilling prophecy.
What I didn't count on was how quickly these bananas would become overripe. So in order to save these lovely fruits from their demise, I stayed up past midnight baking them into delightful little muffins.
Past midnight?! Yes, I am a party animal, I know! But seriously, it was a bit past my bedtime- this girl needs a good eight hours of sleep to be functional the next day. I never got it when people would say, "I'll sleep when I am dead" when being half awake is basically being half alive. I'd rather be fully asleep or fully awake. But that's just me.
Back to the muffins, as they are the real stars of this post. One of my vegan friends introduced me to coconut milk as an ingredient in banana bread. It changed my life. I realize that's a bit of a dramatic sentence, but seriously, so good. The coconut milk adds a delicious creaminess and almost caramelizes in the oven. You know, all things good.
Coconut and avocado. Delicious and fatty. And healthy. I love healthy fats.
Have you ever heard that you should eat in season and local? I mostly agree with that. Avocados and coconuts are where I fall short on that rule. I feel like the fact that I crave them so much is a sign that I need to be spending some more time in the tropics.
I wanted to test out my own ratios of banana to fat to flour. And I also turned this recipe into muffins. I tend to have much less portion control when I bake things in loaves as opposed to single serving size muffins.
True to my style, this recipe has very little sugar- you really don't need it- ripe bananas are so sweet! It also has chocolate chips- no explanation needed.
This recipe is super easy because you don't need a fancy chia egg replacement or any such thing.
- 3 cups flour (1 1/2 cup sorghum, 1/2 cup corn, 1 cup rice)
- 2 tsp xantham gum
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 2 cups mashed banana (about 4 smallish bananas)
- 1 can full fat coconut milk
- 1/2 cup sugar
- 2 tbsp coconut oil
- 1/4 water
- 2 tsp apple cider vinegar
- 2 tsp vanilla
- 1 1/2 cup dairy free chocolate chips
- stir the flour, xantham gum, baking soda, salt and spices in a medium bowl. Set side.
- in a large bowl, mash the bananas add the coconut milk, sugar, oil, water, vinegar and vanilla. Mix well.
- slowly add the dry mixture to the wet until evenly mixed
- stir in the chocolate chips
- bake at 350 deg F for about 20 mins