My mother makes the best banana bread. I know a lot of people probably have a recipe that their mother, aunt, grandmother or sister just "makes the best" of. And how beautiful is that. That we are so moved by a meal that it imprints a little memory inside of us. Something lasting that is simply incomparable. We can smell it and be transported to another time. Or taste it and feel held and safe. I talk about food being medicine quite often, and this is an aspect of that medicinal impact. Our cells, senses & emotions are all infused with this medicine. We can connect with our ancestors and tap into spirit simply by being with food.
Cooking is soul medicine for me. It transports me from my mind and allows me to be deeply present with myself. It quiets the background noise, connects me to my breath and generally makes me feel better when I am struggling. It allows me the opportunity to gift without expecting anything in return. Perhaps this is why some recipes are our favorites. They were shared to us with Unconditional Giving and purity of Joy.
My Spiritual teacher James speaks often about Unconditional Giving. He says that:
"Giving from the Heart is one of the most satisfying vibrations, as the true Joy of Giving is from a place of greatest Heart Affinity. This means you are simply in the Joy to Give to someone and in essence it becomes the unconditional vibration of True Giving.
The purity of simply Giving means you've let go of all agendas, all needs, all wants, and all discrepancies that you didn't get enough, and/or the fears that you will never get enough. You have let go of all need, want, lack and limitation.
Unconditional Giving means you are in an Unconditional Lovingness of You -
You Are Enough.
You are Giving simply because you are in such a Loving Vibration with Yourself
You Are Enough and Have Enough"
It’s not quite my mother’s, but it is inspired by her.
A delightful banana bread that will hopefully bring you Joy, cultivate your senses and allow you to also Unconditionally Give.
From my heart to yours.
* ⅓ cup (75 grams) melted ghee or coconut oil
* ½ cup maple syrup
* 2 eggs
* 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
* ¼ cup (56 grams) milk of choice (I used almond)
* 1 teaspoon baking soda (NOT baking powder)
* 1 teaspoon vanilla extract
* ½ teaspoon salt
* 1 teaspoon ground cinnamon, plus more to swirl on top
* 1 ¾ cups (220 grams) white whole wheat flour
* Totally optional but highly recommended: ½ cup dark chocolate covered raisins
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the oil and maple syrup together with a whisk.
3. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove)
4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
5. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok!
6. If you’re adding any additional mix-ins, gently fold them in now.
7. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon
8. Bake for 40 to 55 minutes, or until a toothpick inserted into the center comes out clean (I used a shallower loaf pan here so it was done in 35)