Coconut Banana Currant Bread
I have never seen fresh currants before…or Gooseberries…but the grocery store in Germany has them! I decided to use the currants in my coconut banana bread. This is a little more paleo/primal than low carb…but it IS still lower in carbs than regular banana bread by far. Of course you can’t eat a ton of it, but it is nice to have something a little sweet sometimes. If you do not have access to currants, you can leave them out or sub with cranberries or blueberries, etc.
I have been lacking motivation these days…some days I have it and some days I don’t. Then I remembered, most units have a military ball twice a year. One happens in spring and the other in winter…and if there is a military ball this winter I have a very specific dress I MUST fit into. We haven’t been to a ball before thanks to living in two different states, pregnancy, after pregnancy, deployment and then moving again. You know I have moved 4 times in the last 2-1/2 years?! Crazy right…but I am glad we are finally all together and staying put for 3 years.
Anyway, I have been looking forward to being able to go to a ball with my husband, and I wont settle for anything less than this sparkly ball gown I found. I have never worn a long dress, and always wear sleeves. I’m so anti-arm showing lol…but with hard work I can kick that uncomfortable feeling to the side and fit into this dress! So I just started Jillian Michael’s 30 day shred and low carb eating with no cheat days. I will keep everyone updated on progress. I am hoping that way, i wont fall off track 🙂
1 cup coconut flour
1/2 cup almond flour
2 Tbsp melted Kerry Gold butter (you can use regular too)
2 tsp baking powder
1/2 cup currants
1/2 tsp vanilla extract
Preheat your oven to 350 degrees
In a medium bowl, add the bananas, butter, vanilla extract and egg. Mash up with a fork and stir together until combined.
Next, add the coconut flour, almond flour and baking powder. Stir together until combined, then carefully stir in the currants.
Pour the mixture into a buttered bread pan, and cook for approximately 30 minutes until the top is golden.
Recipe makes 10 slices
Each slice has 7 carbs