we are slowly, but surely, going into hibernation mode, i can feel it settle in my heart. all i desire are long naps with my beloved, to lose myself in a good book, or tangle my fingers in a crochet pattern. it is that bleak time of year where i fight the urge to disappear. instead, now i make every attempt to be out & about, to immerse myself in the season. i can't fight it, so i might as well join it.
with the blustery winds of november comes the desire to bake more. the tiny kitchen we share is always bustling with a pot simmering on the stove, something rising on the counter and of course, a sweet confection baking in the oven. during a freezer clean i came upon a container of frozen bananas, leftover from a summer of smoothies. tho they were an unappealing brown mess, i overlooked their appearance and decided on bread.
the thing with banana bread is that it's kind of pedestrian, everyone likes it, even if you don't hold an affinity for the actual fruit itself. there are so many varying recipes - with nuts, without, dairy doom or completely vegan - do you add the chocolate chips or swirl of peanut butter? lastly, it is easy, sometimes even proper, to declare that the most recent incarnation of it is the best, even if your eye is already moving onto the next recipe. ahem...
for this particular offering i give you a version that is both dairy free and gluten free. tho i have no intolerance for grains/flours/gluten, it's nice to use softer ingredients like almond or coconut flour sometimes. plus i find them much easier to manage by hand.
i threw in a handful of dried cranberries into the batter, as been done before, and in lieu of the butter, i used coconut oil. for the coconut milk, i used so delicious's coconut creamer, which is my new jam to add to my morning cup of coffee. click here for the recipe.