March 22, 2012 4 Comments
As much as I try to buy just as much food as our family needs, there are some areas where I tend to overestimate. For example, I tend to think my family will eat more bananas than they actually do. Bananas have such a short window for ideal eating, so that doesn’t help me out. I try to buy bananas that will be perfect over the weekend. Last week I ended up with two overripe bananas that I would have baked into a banana bread before going Paleo. Since I’m doing Whole30 banana chocolate chip scramble was out. I remembered seeing a recipe on Pinterest that contained a ripe banana, but I didn’t think it would be Whole30 legal. To my delight it was, if only due to a technicality of its name. I liked it so much last week that I intentionally bought extra bananas this week!
Coconut Flour Breakfast Bake
Ingredients(For 3 small servings):
4 Tablespoons coconut flour
2 ripe bananas, mashed
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
3T nut butter of choice
1 tsp unsweetened shredded coconut
Top each ramekin with 1T nut butter and a sprinkling of coconut. Tom, Jewel and I really like these, but I’m not sure how to describe the taste. It is something like a very light banana bread. But of course it’s not a bread, a muffin or a cake; hence, I can eat it on Whole30. (shut up) It tastes mildly sweet with no added sweeteners. This is a great breakfast option when you are just tired of eggs, bacon and sausage.