It’s Sunday morning and I’ve got 4 x ripe bananas.

So here I am writing out one of my fave weekend recipes with a mug of yumminess.

I want to pause for a moment to recognize Sunday for the respite is has brought my soul more recently.
A day for nothing scheduled. We cuddle up in our living room in the morning for some soul schooling.

And then I find myself simply puttering around, organizing if I feel up to it, writing if I feel up to it, browsing Pinterest if I feel up to it.

And a little time in the afternoon planning out the upcoming week with great intention. (See my Sunday Scrub ritual here)

All of these things feeling exponentially more nourishing while there are great aromas coming out of the kitchen. And this banana bread recipe does just that.

I’ve written out the recipes for you below and have also linked them up if you love using Plan to Eat as much as I do.

And hey - If you’re looking for a simple method for healthy meal planning + prep, I’ve got you! Check out my Healthy Kitchen Blueprint.

View all my Recipes

Best ever banana bread:

2 cups mashed RIPE bananas, 3-4 bananas
1 cup full fat coconut milk
2 large eggs, (lightly beaten)
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup coconut flour
1/4 cup coconut sugar
1 tsp baking soda
1/4 cup chocolate chips, optional

The Method:

Heat the oven to 350ºF. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

To a blender add: the bananas, coconut milk, eggs and vanilla.
To a large bowl: add the flours, baking soda, sugar and optional chocolate chips (or walnuts) and mix together.

Use a spatula to fold the wet in with the dry and lightly mix together. Bake for 50 min and enjoy!

This banana bread on plan to eat

Best Ever Banana Bread ♥

Best ever banana bread:

The Method:

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