Nine more weeks… 🙂
I think we now may be wholly responsible for keeping Target.com in business. I sometimes feel a twinge of guilt about not supporting our local economy, but when every item we have bought from the U.S. has been 25 to 75 percent cheaper than we can find it in Vancouver, it just doesn’t make sense to do it any other way.
We’ve made some major headway in getting ready for the baby, and only have a few purchases remaining: a car seat (we aren’t allowed to take him home from the hospital without it), a stroller, and a dresser. Now we just have to empty and paint the bedroom so we can actually get everything set up. That will be a few more weekends worth of work yet, so hopefully he doesn’t decide to show up ahead of schedule!
We have been trying to be very diligent about our diet lately, since we both know that proper nutrition will be one of the keys to keeping us sane through the hectic first few months of the baby’s life (especially with regard to stabilizing my hormone levels after the birth). I also want to ensure that I don’t gain anymore body fat than is necessary now, since I will probably have to substantially tone down my fitness routine in the next few weeks, and also during the post-partum period. To that end, we have been trying to be a little bit more creative in the kitchen, in order to keep Paleo mealtime interesting.
Lately, however, I have really been craving banana bread (not pregnancy craving; just an “I keep seeing it everywhere and it looks so damn good” kind of craving). So this evening I did a little bit of experimentation and managed to produce a very tasty and relatively Paleo-friendly banana bread. Although we generally try to avoid “Paleo-ifying” non-Paleo foods, this was a one-off little treat, and was worth every guilty, satisfying bite! 🙂 Without further ado:
1/2 cup butter, softened
3 very over-ripe bananas (the more rotten, the better)
3 large eggs
1/4 tsp salt
1 + 1/4 tsp baking soda
approximately 3 cups* almond flour
1 cup coarsely chopped dark chocolate (optional, but highly recommended ;))
1. Preheat oven to 375 degrees and grease (with butter or coconut oil) a 9″ x 9″ cake pan.
2. In a large mixing bowl, cream butter and bananas.
3. Add eggs and mix thoroughly.
4. Add salt and baking soda. Mix thoroughly.
5. *Add almond flour 1/2 cup at a time, until the batter reaches a texture that is thick, but can still be poured into the cake pan.
6. Add chocolate (optional) and mix thoroughly.
7. Pour into greased baking pan and bake for 55 – 65 minutes, or until a knife/toothpick inserted in the centre comes out clean.
Just a note, this recipe does not yield a particularly sweet bread, so for those who still have a sweet tooth (especially if you are not adding the chocolate), I might recommend adding 1/4 cup of honey to the batter.