As a kid, I was quite restless. I hated staying put and sitting down. I read walking about, which meant a lot of bumping into things. Then when we grow old, restlessness and staying put do not just mean about whether we sit down or walk about. It's about making tough choices about whether we're happy about where we are currently. Location. Current job. Relationships. And all that jazz.

Personally, I think it's beneficial to think about moving every once in a while. Or making any kind of change, really. But it doesn't have to be something life changing. Like moving across oceans. Or changing careers overnight. Sometimes it can be about whether or not you should go for the fringe (me, every six months). Or if you should make the first move instead of waiting for the guy (it's been a while, there's no one to ask out). Or if you should have the last piece of banana bread (always say yes).

All about timing. Always thinking, always mulling choices over. But I also believe in the power of the cosmos (no matter how irrational that may be). At times, everything falls into place like magic. Do the work and make a move when the time's right. Easy enough? For now, let's focus on this banana bread. Because you can never have enough banana bread recipes in your repertoire.


Vegan, Gluten-Free Banana Bread
Makes 8-10 slices

Ingredients:

• 2 medium ripe bananas, mashed
• 2 flax eggs
• 1/4 cup coconut sugar
• 1 tbsp maple syrup
• 1/2 cup coconut oil, melted
• 1 tsp vanilla
• 2 cups almond flour
• 1 tsp baking powder
• 1.5 tsp cinnamon
• 1 banana, caramelised

Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.

In a medium bowl, mix together mashed bananas and flax eggs. Add coconut sugar, maple syrup, coconut oil and vanilla and whisk until well incorporated. Make sure that all ingredients are at room temperature so the coconut oil does not solidify.

Mix remaining ingredients except for caramelised banana into the liquid ingredients. Make sure not to overmix.

Transfer the batter into the prepared loaf pan. Top with caramelised banana and dust with more cinnamon if desired.

Bake for 40-45 minutes or until the edges are golden.

Set on a wire rack and let cool for at least 15 minutes before slicing.

Enjoy! xx