One bowl. One pan. One pot. Any healthy food that I can make with the “one” doctrine is fine with me! Sure, some chopping might be required, but that is usually only one or two days’ cooking. Leftovers are frozen, as is deboned chicken such that one meal’s worth can be taken out at a time for stir fry or a taco. Same with rice, quinoa, or potatoes. Fridge or freezer. Easy.

This Banana Bread is gluten-free, processed sugar-free, is a one-bowl hand-mixed food, and is the best Banana Bread ever! Cut the loaf in half when cooled, and freeze half. Keep the eating-half in the fridge for moistness.

Coconut Flour Chocolate Chip Banana Bread (sorry, no photo)

original recipe by Brittany Mullins , adjustments: dmm; Prep Time: 15-20 minutes minutes; 350 F oven; Servings: 12 slices

Ingredients

• 1 and 1/4 cup mashed ripe bananas

• 1/2 t. salt
• 1 t. vanilla
• 1 T maple syrup (real maple syrup)
• almost 1 T cinnamon
• ¼ cup coconut oil, melted
• ½ cup almond butter
• 3 eggs
• ½ cup coconut flour
• ½ t. baking powder
• ½ t. baking soda
• ½ cup chocolate chips
• 1/4 cup pecans or walnuts pieces – optional

Method

• For a moist bread, do not preheat the oven for long. I usually turn on the oven as the flour is being mixed in.
• Start melting the coconut oil as you begin. Super low heat. Just melt, don’t boil. Leave the pan aside.
• In one bowl, mash the bananas. Then add and stir in the vanilla, maple syrup, salt, and cinnamon.
• Spoon 1/2 C. almond butter into the warm coconut oil. Mix together in the pan, then add to the banana mix. Stir in.
• Add three eggs. Stir in.
• Now turn on the oven
• Add the dry ingredients (coconut flour, baking soda and powder). Mix in thoroughly.
• Add chocolate chips and nuts. Stir in.
• Grease a standard loaf pan (butter or coconut oil works best), then flour the pan or use parchment paper. (I use coconut flour.)
• Fill the loaf pan. Put in the oven for 42 min. if a small oven; about 44 min. for full size oven.
• Let the loaf sit in the pan to cool for 20 min. or so when cooked.
• Then, run a knife along the inner sides of the loaf pan to loosen the bread. Flip the loaf onto a cooling rack. In 10 min. cut in half and have a thin slice with a cup of tea. Mmmm.
• Store in zip back in fridge or freezer.