Though there were three, here is just one – Aromoana. The sky peach and apricot, dusk in the morning after a warm full moon night and the sand swirling like smoke from the dunes.
And the promised banana bread. Naturally sweetened with dates and the bananas themselves, this loaf is moist and unstoppably eatable. I used the first eggs from our chickens and rice flour from the goodie box our friends left us before they departed for Australia. Gratitude bread for sure.
4 ripe bananas (enough for 1 1/2 cups, mashed)
1 cup of dates, soaked overnight and drained
2 cups of brown rice flour
1/4 cup of coconut oil, melted
1 1/2 teaspoons of baking powder
1 teaspoon of apple cider vinegar
Preheat the oven to 180 degrees and grease and line a loaf tin. Whizz the dates, bananas and eggs in a blender until they form a smooth paste. Transfer to a bowl and add the apple cider vinegar and coconut oil, then fold in the rice flour and baking powder.
Pour the batter into the loaf tin and bake for 30 – 40 minutes until golden brown on top and a skewer comes out clean. Cool before eating.