A few years ago, we had my friend Shari and her family staying with us in Vermont. As I prepared breakfast she looked at me and said “I can’t believe you’re making waffles from scratch”. I was confused “Shar, I’m not- I’m using mix I said pushing the Arrowhead Mills bag in her direction.” “Well still, you’re actually making them”
|I wish I had really had the chance to know and cook with Judy
Later that day, Shari told me about her plans to start a blog. Shari had recently lost her beautiful mother Judy to breast cancer. After Judy’s funeral, I recall Shari was so touched with strangers approaching her with tales of Judy’s kindness. Some of this kindness was expressed through food. Shari tells of a home-cooked meal on the table every night. There was always an invitation and place setting for whomever would drop by. Shari knew she and others could benefit from Judy’s recipes and approach even if Judy wasn’t here to do the teaching.
Fast forward a few years, Shari can cook. Her blog
is a huge hit (as ventures from the heart often are) and Shari and her sister Stacy decide to launch another venture. Enter Bananas for Boobies
. I chuckled too but here’s the deal. You bake Judy’s Banana Chocolate Chip Loaf or as the campaign says “bake it happen” post your finished loaf to their FB page, you’re entered to win an iPad and money, via an anonymous corporate donor, goes to breast cancer research.
I love the idea of using cooking and community to make a difference. However, my nutritionist hat is always on (and my crazy desire to tweak
I talked about Monday).
So I checked with Shari and she said I could make my own version. I wanted a loaf that was gluten free and sugar free (cancer cells can use sugar as fuel), I also wanted to add some of my “screw yourself breast cancer” ingredients green tea (in this case matcha) and turmeric (don’t be scared). My only problem was that as much as I cook, I don’t bake. At first I found a handful of interesting recipes and combined them- I ended up with a loaf that was wet in the middle and the conclusion that cacao nibs aren’t that enjoyable in banana bread. I then focused on Slim Palate’s
version adding my own twist. The result? Green and delicious, the whole family enjoyed it. I just hope Judy wouldn’t be mad at me.
½ cup coconut flour (used Nutiva)
½ cup almond flour (used Bobs Red Mill)
1-cup ripe bananas (works fine even if they are not black)
½ cup coconut oil, if not already liquid melt it, (used jungle Products) plus additional to grease
1 Tbs matcha (powdered green tea)
½ tsp. cinnamon
Dash of turmeric
¾ teaspoon baking soda
¼ tsp. liquid stevia (used NuNaturals)
4 omega 3 eggs
½ tsp. organic vanilla extract
Pinch of Himalayan salt
Preheat oven to 350
1. Use coconut oil to grease small 8.5 x 4.5 loaf and cut a piece of parchment to fit in the bottom on the pan
2. In a large bowl combine flours, matcha, cinnamon, turmeric baking soda and salt mix with a fork.
3. In a medium bowl whisk together eggs, extract, and stevia. Then add bananas to this mixture and whisk again.
4. Pour the egg/banana concoction into the flour/dry ingredient bowl. Use a wooden spoon to mix.
5. Add the melted coconut oil and mix again.
6. Pour into the pan, making the top respectable and smooth.
7. Bake for 45 minutes and do the toothpick test.
8. Run a knife around the edges and flip the loaf out. Let it cool on a wire rack.
Nutrition (based on 1/8 of loaf) 260 calories, 4g sugar, 6g fiber, 7g protein per slice
Please go to the Bananas for Boobies site for Judy’s Chocolate Chip Loaf (the real deal).
Have you heard of Bananas for Boobies or Shari’s blog? Do you bake? Ever tweak recipes to make them healthier?