I’m baaaaack! I’ve spent the past two weeks, packing, traveling, then unpacking as Mark and I made the long journey from Kentucky to Newfoundland. The trip itself took 4 full days of driving, plus one overnight ferry ride, but thankfully it is over and we are all moved into our new apartment! I’m pretty excited about our apartment for a few reasons. We lived in a 10×10 room all summer and shared a kitchen and bath with roommates, so this is our first real home together as newlyweds! It’s also in a beautiful neighbourhood and has a large backyard that backs up to a river. Even better, our upstairs neighbours seem to be fairly normal, respectable people, which is a far cry from my previous upstairs neighbours who I’m 99% sure went bowling down their hallway between 11pm and 2am every night. So overall, I’m pretty happy about our current situation.
Unfortunately it is sooooo cold here. We went from temps in the 90s in Kentucky, to the 40s here. It could be worse, I suppose, because at least the wind isn’t blowing 100 km/h (though I know it won’t be long before I get to experience that!). Ah well… as it is my last year in Newfoundland, I am determined to enjoy it– bad weather and all.
On to Chocolate Covered Espresso Bean Banana Bread. Well now that’s a mouthful! Of deliciousness. One night when I was chewing on a banana and Mark was eating some chocolate covered espresso beans, I decided to try the two together. It was pretty awesome, and because I had just gotten a giant bag of cassava flour, I knew I needed to turn it into a banana bread! Guys, if you have never used cassava flour, it will change your grain-free lives! This is the brand I use, and so far I’m pretty happy with it’s texture and taste. I’ve never been wild about the results I get with grain-free baking, but this tastes and feels like the real deal! I used chocolate-covered espresso beans from Trader Joe’s, which have a fairly clean ingredient list.
- Dry Ingredients:
- 1 cup cassava flour
- ½ cup coconut flour
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- ¾ cup chocolate covered espresso beans
- Wet Ingredients:
- ½ cup coconut sugar
- ¼ coconut oil (softened)
- ¾ cup reduced fat coconut milk
- 1 tsp lemon juice
- 2 very ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Add the lemon juice to the coconut milk and allow to sit for 5 minutes.
- While the coconut milk sits, mash the bananas in a medium bowl until smooth.
- Add the coconut milk and remaining wet ingredients (coconut sugar, coconut oil, eggs, and vanilla extract) to the bananas and mix well, stirring for 5 minutes.
- Mix the dry ingredients (cassava flour, coconut flour, baking soda, cinnamon, salt, espresso beans) in a separate medium bowl.
- Add the wet mixture to the dry and stir until well combined.
- Pour the batter into a lightly greased or parchment paper lined 8"x4" loaf pan.
- Bake for ~1 hour.
- Once removed from the oven, allow the bread to cool for 15 min, then remove to wire rack to cool completely.
- Eat a slice slathered in butter!