Rebirth is an incredible thing. To look back at who you were just a few years ago and see a totally different person is not at all alarming. In fact it feels right, it feels satisfying, it feels healing.
I have come to learn something important in the last few months that I feel so grateful for knowing. And more equally grateful that I’ve started to take this lesson and promote it as much as I can in my future. And this lesson is to welcome, embrace and celebrate change.
To be able to heal because of a change in my life was a concept I never expected to make sense. To me staying in what felt comfortable, staying grounded in every aspect of my life that I knew, that I was familiar with, that I knew would never change – that felt right.
It wasn’t like holding onto anything such as looking back to the past and never letting go of that. It was more like keeping life in a standstill. Keeping life unaltered, safe. It was my way of making sure I was immune to everything, anything that would come my way. You know, the unknown. Little did I know, that unknown is what everyone knows as moving on.
So I continued to keep myself stifled, continued to repress change until finally it burst out of me. I was free, I was scared but I was free. Rebirth was all that I was waiting for and rebirth is what makes me look forward tomorrow, the day after that, next month, next year, next decade and its such and awesome thing!
I am looking forward to seeing the person I am to become and watching that person grow within me rather than fear the alienation of life that was once mine, but is no longer. And it is impossible for that person, who I once was, to thrive in a world where another someone, a person who was everything to me, is now gone. It is sad, my core has crumbled, but now it is time to rebuild, and rebuild something entirely new.
So a lot of change has happened. And with the process of rebirth not everything can go to plan, like with this blog. However, as always, when you go through a big change, you learn to bring back things into our life but with a new perspective, and find away to fit in with the new you. Like with this blog.
But more of that later! Right now I want to introduce to you by far the most delicious banana bread I have ever eaten. Yes I know I said about the same thing for the brown butter banana bread. That is also DELICIOUS. But this sweet and gorgeous loaf here beat it by like half a point.
It has been tried and tested, I have offered it to friends, to family, to many hungry coworkers and they all agree that I make a one mean ass banana bread. I have a very fond memory that happened recently where I shared this banana bread with some people who have been apart of my life in the last 6 months and with whom I have become very close with over something pretty crazy that has happened to me recently.
I KNOW, that last sentence was very long and confusing and seemed like I was trying to cram in a lot of information without revealing any information in only one sentence. BUT I will explain fully – in yet another post.
But in the meantime enjoy this wonderfully chocolately banana bread filled with big chocolately chunks. And I snuck in a zucchini for good measure. Which turns out really helps make banana bread even MORE moist. Who would have thought you could have even more moistness in a banana bread. Love you all! And let me know about your thoughts on change! If I didn’t scare you away with all my weird mushy talk.
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 large ripe bananas (plus one for topping)
- 1 medium zucchini
- ⅓ cup coconut oil
- 1/2 cup coconut palm sugar
- 1/4 cup honey
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1/2 cup almond milk
- 5 oz. dark chocolate, chopped into chunks
- Preheat oven to 350°F. Generously oil a 9×5-inch loaf pan and set aside. In a bowl, whisk together the brown rice flour, tapioca flour, almond flour, baking powder, salt, cinnamon, nutmeg, and set aside.
- In a food processor, add the zucchini and pulse until grainy. Remove the zucchini and place on a paper towel to squeeze out any excess water. Do this does one more time then put zucchini back into the food processor. Add the bananas and mix until well combined.
- Add the coconut oil, coconut sugar and honey to the food processor with the bananas mixture and pulse until all combined*. Add eggs, one at a time and mix well until each incorporated, then add in vanilla. Add the wet mixture along with the almond milk to the dry ingredients, mixing well until no flour is seen. Fold in the chocolate chunks.
- Spoon batter into prepared pan and top with a banana sliced in half, lengthwise cut side facing up. Bake for 50-60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.