I am not vegan but I do enjoy organic meals and desserts. Southern living gives you access to thousands of delicious, mind blowing sweet things. Hard to stay on a diet let alone stick to a lifestyle change here in #Mississippi. Below is one of my favorite recipes with a "Kitchen Poet" twang. It deserves a poem of course...
"Ode to Banana Bread"
Your taste soothes the soul
Organic wonder made with love
I inhale you before hunger takes hold
Now you are nothing more than crumbs
Etched in my memory
To be created another day
© Soul aka The Kitchen Poet 2019
PREP TIME 10 mins | COOK TIME 60 mins | TOTAL TIME 1 hour 10 mins
Serves: one 9 x 5 pan
3 medium ripe bananas (allow to brown and ripe)
¼ cup coconut oil (refined doesn't have the coconut taste)
¼ cup almond milk
½ cup coconut sugar (tastes like regular sugar)
2 tsp pure vanilla extract
2 cup coconut flour
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
sliced bananas, for topping
Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
In a large mixing bowl, roughly mash the bananas. You don’t want total mush, so leave some little chunks! Add the coconut sugar, oil, vanilla, and almond milk, and whisk to incorporate.
Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix.
Transfer the batter to your prepared pan, and top with the extra banana slices.
Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.