Yes, I know, that rarely happens. However, I’m older and the weight just isn’t coming off like it used to. And let’s face it, I’ve always been thin, ate whatever I wanted and never worked out. Well my friends, it has all caught up to me. So, I’m working hard (sort of) to slim down.
I’ve been following a low carb, low sugar, low sodium, clean eating plan. It’s not too bad. The other day I would have killed someone for a cheeseburger and finally gave in and made one. One homemade cheeseburger isn’t going to ruin my hard work.
Anyways, I’ve been trying to find new recipes, specifically ones that are wheat and gluten free. I’m not cutting it out completely, but just trying to limit it. (Because soon, I will want another cheeseburger on a bun!) I cam across this recipe and it sounds divine! I’m think about trying it out, but substituting the regular flour with either sorghum flour or almond flour.
*I have no idea what sorghum flour is, but read about it on some gluten-free baking websites as being the best substitute.*
Espresso Banana Bread
- 3very ripe bananas, mashed well
- 1large egg, at room temperature (the temp here is important because a cold egg will congeal the oil/butter)
- 2tablespoons sour cream, or creme fraiche, or Greek yogurt
- 2ounces shot of espresso (or absurdly strong coffee)
- 1teaspoon vanilla extract
- 1teaspoon instant espresso granules
- 1/3cup melted coconut oil (or melted, unsalted butter)
- 3/4cups granulated sugar
- 1 1/2cup all purpose flour (whole wheat pastry flour would also work well)
- 1teaspoon baking soda
- 1teaspoon Kosher salt
- Heat your oven to 350°F and grease a 9X5-inch loaf pan. In a medium-large mixing bowl, stir the mashed bananas together with the egg, sour cream, espresso, and vanilla extract, until everything is well combined. Stir in the instant espresso granules (you can omit these if you want, but if you use only brewed espresso, the bread will have a very subtle coffee flavor — adding instant espresso as well pumps up the coffee flavor. I think it’s good both ways.)
- Next, stir in the melted oil/butter until it is completely incorporated. Follow this by stirring in the sugar until everything is well mixed.
- In a small bowl, stir together the flour, baking soda, and salt. Dump this mixture into the wet ingredients and stir just until there are no dry streaks left. The batter will still be lumpy. Scrape the batter into the prepared loaf pan and bake in the oven until a tester inserted into the loaf comes out clean, about one hour.
- Remove from the oven, allow to cool in the loaf pan for 10 to 15 minutes, then gently run a knife around the edge of the bread and turn it out of the pan. Finish cooling the bread on a cooling rack. I think the flavor of banana bread gets better if you let it sit for a while, but who can help themselves from having at least one piece while it’s still warm, right? But, it’ll be even better on day two! Accompanied by espresso! Because espresso is good.