Fall. It's fall! Even while the Los Angeles weather tries desperately to convince me it's not, I absolutely refuse to give any more days to summer. Fall officially started September 22 people!
So. Now that we've cleared that up I am more than happy to present to you one of the most delicious recipes to date. While wandering around the Free People Blog I came upon this beautiful idea: Banana Bread in a Skillet. Unfortunately the recipe wasn't allergy friendly but with a little bit of tweaking we nailed it -- and then between the three of us, ate it all. It's that good.
Also, shout-out to the talented Valerie Noell over at theeternalchild.com for her spectacular styling, and mr. raymond burns for his beautiful-man-hands. Best. Housemates. Ever.
3 very ripe bananas
3 flax eggs (1 tbsp flax meal + 3 tbsp water= 1 egg throw it all in the blender)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup smooth peanut butter
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp dried ginger
1/4 tsp nutmeg
1/2 a handful of Pecans
Pre-heat oven to 350 degrees and generously grease your skillet with coconut oil.
In a large mixing bowl, mash the bananas.
Add the flax eggs, maple syrup, vanilla, and peanut butter and whisk until combined.
In a small bowl, sift together the coconut flour, baking soda, baking powder, cinnamon, ginger, and nutmeg.
Add the dry mixture to the wet and fold together until just mixed.
Fold in crushed pecans.
Pour into skillet, place in the oven and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.