“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully.

“It’s the same thing,” he said.

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Breakfast in our house is always a rather ordinary affair, and one that takes place soon after waking. Scrambled eggs are a reliable favorite, and sometimes we get a little crazy and drizzle honey on our almond butter toast.
Lately I’ve been spending quite a bit of time thinking about what it means to lead an extraordinary life. I used to believe that extraordinary meant that each and every passing day had to be exciting, fulfilling, and loaded with fun. My inflated expectations of what was “supposed to be” left me perpetually disappointed.
When I experienced days that verged on boring, that were lost to small arguments that turned into big fights, or felt like a struggle to just get through, I would feel like my life was a failure. I was so focused on the big picture that I was unable to see and feel the sweet moments that, when all tied together, elevate the ordinary into something special.
This banana bread did just that. It transformed the routine of breakfast into something memorable, something special, and it reminded me that extraordinary exists everywhere, we don’t have to chase it, we just have step outside of ourselves and tap into the potential for the magic that’s all around us.
Ingredients:
  • 1 cup of almond flour
  • 1/2 cup of spelt flour
  • 1/3 cup of coconut oil (melted)
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • a pinch of sea salt
  • 3 eggs
  • 1/2 cup of unsweetened shredded coconut
  • 1 teaspoon of cinnamon
  • 2 ripe bananas
  • 1/2 cup of semisweet chocolate chips (or darker if you prefer)
  • 1/4 cup of demerara sugar
To make:
  • Preheat oven to 350 degrees
  • Mash bananas with a fork in a small mixing bowl
  • Melt coconut oil in a small saucepan
  • Use a drizzle to grease your cake pan, and sprinkle with a thin layer of extra shredded coconut (set aside)
  • Pour the rest into the bowl with the bananas
  • Once it cools slightly, beat in your 3 eggs and vanilla extract
  • Combine all the dry ingredients in a separate mixing bowl
  • Mix thoroughly
  • Slice a half a banana into thin slices on the vertical and arrange in the bottom of the cake pan
  • Pour the batter over the top
  • Bake for 35-40 minutes or until golden brown
  • After five minutes turn the cake out so that the bottom becomes the top!