Banana Bread with coconut oil and honey

I've been craving a good banana bread for some time now and a miracle happened, we had overripe bananas. This isn't something that happens often since we usually just eat the bananas! So I started to search for a perfect recipe but didn't find exactly what I wanted. So my base is this recipe, but I added my touch.

Ingredients:

240 gr of banana
180 gr flour
2 eggs
2 tablespoons coconut oil
2 teaspoons baking powder
2 teaspoons cinnamon
2 tablespoons honey

Mash the bananas, I like letting some clumps be left so there is some extra super banana bites. Add the eggs. Melt the coconut oil and the honey slowly and add to the mixture. Mix all slowly together and add the flour and baking powder.

Add into a what you want to bake it in. I chose the thing we bake the usual bread in.

Heat oven 180 Celsius (350 Fahrenheit) and bake for 30 minutes (until fully baked - do the stick test)

The bread is quite fluffy which I love, try eating it lukewarm with a bit of salted butter on top. Best thing ever.

I sadly didn't manage to get any good pictures of the bread, but the next time I'll bake it I'll take some pictures and add them to this post and let you know!

Rice-Pancakes with cinnamon and coconut oil

There is this Icelandic dessert that's called Lummur, I used to love it when I was a kid and I haven't had it for years! Many, many years. It's usually made from day old rice pudding but the only time we have rice pudding here is for lunch on 24th of December. We do on the other hand have frequently rice. I tried to work out the recipe with our leftover rice and it worked like a magic.

Ingredients:

200 grams of boiled rice

2 dl milk

50 gr flour (or whole wheat flour)

1 teaspoon baking powder

1 teaspoon cinnamon

25 gr coconut oil

2 tablespoon sugar 2

1 egg

Put together the rice and milk in a pot and heat it up until it’s the consistency of a rice pudding, take it of the stove and add the coconut oil and melt it.

Add the flour and sugar and stir gently with a spoon and let it cool down.

When the rice mixture is at room temperature add egg, cinnamon and baking powder. At this point the dough should have the same consistency of a pancake batter.

The best pan to fry these things is a pancake pan, and the best way to fry these delicious bites of heaven is like pancakes. Not like European pancakes, like fat juicy american pancakes.

Each rice pancake is about 1 tablespoon of the dough, fry well on both side, this recipe makes about 15 of these pancakes.

It's best to eat them lukewarm with some powder sugar and jam.