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Good morning and Happy Friday!
I hope you all had a wonderful Halloween and remaining rest of your week. We made it to the weekend! Halloween was such a fun night for my family and I. My husband and I dressed up as farmers and our girls were dressed up as cats. Though Penelope did not want to wear her cat ears!
In our neighborhood, there are so many kids and I saw some really neat costumes. It gave me a lot of ideas for next year.
We are no in November and a few short weeks away from Thanksgiving. I love all the great food that comes along with Thanksgiving. Do you have any favorite Thanksgiving dish you love to make and have? I haven’t really kept any traditions as far as the sides go. We always have a turkey. A few years back, I made a cajun turkey and that was a nice change. I’m thinking of doing that this year. Let me know your thoughts and if you have any suggestions
I recently made a healthier and delicious Chocolate Chip Banana bundt bread. I honestly cannot remember the last time I had any type of banana bread and I don’t know why I have gone so long without it. This recipe turned out so well and it was such a moist bread. I remember I used to love banana bread and this recipe has reminded me why. I’m definitely going to be making it a lot more often now.
- 2 bananas
- 2 eggs
- 2 tbsp. honey
- 2/3 cup almond milk
- 3/4 tsp. vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup tapioca flour
- 1 cup almond flour
- 1 tbsp. baking powder
- 1 tsp. Xanthan gum
- 1 1/2 cup chocolate morsels
- Preheat oven to 350 degrees Fahrenheit and grease a bundt cake pan
- In a mixing bowl, mash the bananas and then mix in the eggs
- Add the honey, almond milk, and vanilla extract mixing well
- Mix in the coconut sugar
- Add the tapioca flour, almond flour, baking powder and Xanthan gum
- Mix in the chocolate morsels
- Pour mixture into greased bundt cake pan
- Bake at 350 degrees Fahrenheit for approximately 40 minutes
- Let cool and then enjoy!