Friday, August 16, 2013

SCD Banana Bread Recipe and Coconut Pudding Recipe

These recipes are very approximate. I don't always measure my ingredients, and they turn out a little different each time. They are both very moist, very dense, and very delicious.

Banana Bread










2-3 over ripe bananas
2 eggs
1/3 cup to honey
Or
1/3 cup of date puree and 1 tbl honey
Dash of salt
1 tsp baking soda
1 tsp flavoring if desired (ie: vanilla, bergamot, ground or whole lavender flowers)
~3/4 cup nut flour (I personally use ½ almond ½ walnut, sometimes with coconut flour in a 2:2:1 ratio)
1 tsp chia seeds if desired (not SCD legal)

Peel the bananas and put into mixer, mash them up to a puree with the mixer. Add the dates if using, and mix until combined, add in eggs and honey, mix until thoroughly combined.
Add salt, flavoring, and baking soda. Mix well.
Add ½ cup of the nut flour and mix. Check the consistency. If it appears thickened as a normal banana bread batter, then you have enough. If it looks too loose, add the remaining nut flour. 
Pour into a greased loaf pan and bake in a preheated 350F oven for 30 to 40 mins. It will still be very moist when done, but nice and brown. Allow it to rest in the pan for at least an hour. If extracting entirely from the pan, go around the loaf several times with a knife to separate and you may even need to go underneath the loaf to separate, then very carefully dump it out. Otherwise, you may serve it directly from the pan.


Coconut Pudding











2 eggs
1 can coconut cream or milk, unsweetened
½ cup shredded coconut, unsweetened
1/3 cup honey or date puree (to taste)
1 tsp chia seeds (not SCD legal)
½ to ¾ cup nut flour (again, half almond half walnut, usually with some coconut mixed in)
Dash of salt

Combine all ingredients. 


Bake in a preheated 350F oven. This can be made as a loaf, or as muffins (silicone cups work really well here). Bake for ~20 mins for muffins, ~40 mins for a loaf or cake pan. Allow to cool completely and it will be loose in the pan when done. May need to be refrigerated when done, and it is very very moist.

There is no rising factor in this recipe, except for the eggs, which is why I call it a pudding. It is extremely moist. I have kept it on the counter for a couple of days and it does keep, it also keeps well in the fridge, though it gets even more moist. 

2 comments:

  1. Thank you! I made this banana bread last night. It was a bit wet (I'm sure I had too much banana in there), but very delicious. Have you ever made Chia pudding?

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  2. I've heard of chia pudding, and chia oatmeal, haven't tried anything predominantly chia yet though. Since it's SCD illegal, I've just been dabbling in the chia :).

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