Banana Bread with Almond and Coconut Flour

Well, thank you Honeyville for providing me with finely milled flour.  And thanks to Erica of Comfy Belly for the awesome recipe!  Her pictures are lovely- check it out!

I made mine without walnuts and in a smaller 5X8 pan so that it would “rise” but was pleasantly surprised by how moist and light it was.  I’m encouraged that mixing coconut flour with almond flour can lighten up the recipe so much because if there is one thing I don’t dig about almond flour, is how dense it can be!  I’ve started trying out some of the treats from my childhood using a very flexible 3/4 almond to 1/4 coconut flour ratio and so far so good.  It has to be tweaked according to each recipe but it’s nice to feel like I’m starting to understand and predict how these flours will react.

This week has been a rough one, what with stress on the job and health concerns so I felt really grateful to be able to curl up with netflix and a couple of slices!  As I’m learning to try and practice self-care more consistently, I’m grateful for the time that cooking gives me to focus and be still.  And I’m grateful that the result is food that both nourishes and helps me fight this disease.  Praise the Lord from Whom all blessings flow.

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