Banana Bread
⅓ cup melted coconut oil
½ cup honey
1 cup mashed ripe bananas
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
1 ¾ cups white or regular whole wheat flour
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add in the mashed bananas and milk.
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, stir in the flour with a big spoon, just until combined.
Pour the batter into your greased loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
-----------------------------------
Garlic Bread
1 loaf crusty French bread
4 heads roasted garlic
4 tablespoons softened unsalted butter
¼ teaspoon fine sea salt
1 teaspoon finely chopped fresh parsley
Preheat the oven to 400 degrees Fahrenheit.
Slice through the loaf of bread horizontally to make two evenly-sized slabs. Place them on a large, rimmed baking sheet
Remove the cloves of roasted garlic from the heads. In a bowl or plate, mash the cloves with a fork until mostly smooth. Add the butter and salt and mash it all together until evenly combined.
Scoop half of the mixture onto the cut side of one piece of bread, and spread it evenly across with a butter knife or spatula. Repeat with the remaining garlic on the remaining bread.
Bake for 5 minutes (for softer bread) or 10 to 12 minutes, until golden at the edges and crisp enough to resist a gentle squeeze.
Sprinkle with parsley. Bread should be consumed or refrigerated within 2 hours.
