So, my last bite of chocolate for the time being was some homemade banana bread from our friend Whitney…
She made it with almond butter. Whitney, thank you. It was delicious – you know me well.
I always eat unsweetened chocolate in the afternoon whenever I get hungry as it’s my favorite snack. Needless to say, there were a lot of butterscotch oaties consumed yesterday…
Inspired by the yumminess of Whitney’s banana bread, I decided to HEABify this recipe for Caramel Banana Cornbread Pudding from Reader Carolyn, and it made a lovely warm breakfast on this cold winter morning.
First I made polenta (1 cup cornmeal mixed with 1 cup water. Add slowly to 2 cups boiling water plus pinch of salt. Return to boil. Reduce heat to low and simmer, stirring occasionally for 20 minutes) and then spooned the polenta over a layer of sliced bananas in a greased pie dish. I only had frozen bananas, but they worked.
Over the polenta went 1 cup HEABified coconut milk blended together with 2 eggs, 1 TBSP maple syrup, cinnamon, ginger, cloves, and nutmeg.
Bake for 50 minutes in a 325℉ oven, and voila…
Serve warm topped with more cinnamon.
Next time, I’m going to add fresh whipped cream. Mmmm.
Sorry, no pancakes today – Just wasn’t feeling it. Hope everyone is enjoying their Sunday! I’m off to make some homemade laundry detergent. Bye.