Honestly, I should be doing one of two things right now: studying, or packing. But this recipe just couldn’t wait! Mostly because as soon as my exams start I really can’t afford to spend much time cooking and blogging..
I have my first exam on Monday (geography), and my second/last on Wednesday (sustainable development). 3 days later, I will be moving back to the States for good 
I came to St. Andrews intending to stay for all four years of undergrad, but I’m very fortunate to have been given an opportunity that I just could not pass up. If you follow me on IG then you already know this, but I will be transferring to Columbia University to complete my Sustainable Development degree there! It’s really bittersweet, because I absolutely adore St. Andrews and I’m leaving some really great friends behind. However, I recently realized that it was not the ideal fit for me and my career ambitions. Considering I want to work in urban design/city planning, a teeny tiny old Scottish town was not really allowing me to thrive as much as I would’ve liked. I honestly could not think of a better fit than Columbia, and New York is going to be such an incredible experiential learning environment. Starting all over is a bit intimidating when I’m already halfway done with college, but I’m actually really looking forward to a fresh start! And I mean, it’s Columbia! I’m so psyched. I’m thinkin’ that sharing my food will be a good way to make friends 
As the brilliant Julia Child once said, people who love to eat are always the best people!
So I’m pretty proud of this banana bread! For me, a successful Paleo banana bread has always been pretty elusive, especially when you’re comparing it to the heavenly banana bread of your childhood, filled with gluten and refined sugar 
But I’m honestly really happy with the crumb of this bread! It’s really soft and moist, but it bakes all the way through. And somehow it tastes really buttery even though there isn’t any butter in it! (note: good quality grassfed butter is NOT bad for you, I just used coconut oil since it’s a coconut banana bread) It toasts up really nicely, and if you add a slab of butter and a dollop of almond butter then it’s just heaven. I think I might even use it tomorrow morning to make banana bread french toast… Wow I need to get to sleep so that breakfast time gets here faster! Goodnight guys!!
hey P.S. if you haven’t contributed to my really cool project yet, I’d really appreciate your support! You can find out more about it and donate here: http://crowdhitch.millennialtrain.co/campaign/detail/3009
- 2 extra ripe bananas, mashed (2/3-3/4 cup)
- ¼ cup coconut oil, melted
- 2 eggs
- 2-3 Tbsp honey
- 1 tsp vanilla
- 1 cup almond flour
- 3 Tbsp coconut flour
- ¼ cup arrowroot or tapioca starch
- ¼ cup unsweetened shredded coconut
- 1 tsp baking soda
- ¼ tsp salt
- Preheat oven to 375 F. Grease a small loaf tin (mine is about 6in x 4in)
- Add the banana, coconut oil, eggs, honey and vanilla to the processor and blend until smooth.
- In a separate bowl, sift together almond flour, coconut flour, starch, baking soda and salt. Stir in shredded coconut.
- Add the dry ingredients to the food processor, then blend until smooth.
- Pour into the greased tin, and bake for 40-45 minutes.
I wouldn't suggest baking this in a larger loaf tin, or it may not bake through before the top gets too brown.
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