Easiest bake ever! Coconut flour banana bread

Yes, you heard right. After my epic fail with the beef patty, I knew I could not give up on baking. I decided to look for the easiest bake recipe with the goal of boosting my bakonfidence (baking-confidence). Even if Merriam Webster considers making this an official word in the dictionary, I doubt I can ever play this as a scrabble word.
....Back to my baking journey......
Everyone talks about banana bread and how easy it is to make. As I do my research, I realize that not only do I have to clean just a bowl and spatula, I also have all the ingredients.

I like the coconut flour because of its high fiber content. I also do not include coconut oil to cut down on the calories and it still comes out moist.

Alexa, play some Sara Evans to brighten my mood!

Ingredients
3 medium ripe bananas (Large bananas may make it dry)
2 eggs
Almond butter
Vanilla extract
Powdered cinnamon
Baking soda
Cooking spray
Coconut flour
Sugar (This is optional as I only used this once when my bananas were not very ripe)
Coconut chips / Sliced almonds / chocolate chips / whatever rocks your boat (optional)
Bowl, spatula, fork and toothpick (I just had to include these).

Method
Mash the bananas in a bowl till smooth. Add 1/4 cup of almond butter and 1 tbsp of vanilla extract. Combine till smooth and creamy. Add in the two eggs and mix well with the spatula. Add 1 tsp ground cinnamon, 3/4 tsp baking soda and 1/2 cup coconut flour. Mix well till all ingredients are even and well combined. Add desired garnish and fold this into the mix. Place a parchment paper in a rectangular baking pan (I use the 9" x 5"x 3" baking pan. You may consider a smaller size to create the shape of a bread). Spray the parchment paper with some cooking spray and pour the banana bread mix. Lay it evenly and sprinkle some of the garnish on the top of the mix. Bake in an oven pre-heated to 350 degrees for about 30 minutes. Insert a toothpick into the banana bread. If it comes out smoothly without the mix sticking to it, it is done. If not, continue to bake and keep checking till the the toothpick passes the test.
Remove the parchment paper with the banana bread from the pan and place this on a cooling rack. Allow to cool for about 20 minutes or more.
During this 20 minutes of cooling, spend 1 minute washing the bowl, spatula, fork, measuring cups and spoon. The other 19 minutes should be spent staring at the banana bread. Maybe this will increase the cooling speed (lol).
 
 
 
 
  

Considering the simplicity of this recipe and the fact that I can make it in my dreams, I will be trying other garnishes like walnuts and berries.
As for storage, I am surprised it stays for approximately 3 days in my refrigerator. So much self-discipline.
#patonback.

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