It's suddenly dawned on me that I'm really fucking old. Not old in the grand scheme of things. But old enough. You know what I mean?
I swear I can see crow's feet sweeping inelegantly at the corners of my eyes. I'm starting to lose my grasp on what is and is not cool. It took me two weeks longer than everyone else on the planet to understand what the hell the key emoji meant. I barely even understand some of my friends when they speak. I might as well make Urban Dictionary my homepage.
And with old age, comes nostalgia. I remember fonder times when I was quite literally the only 13-year old left without a cellphone. I relish the sweet memory of being IDed (I mean, seriously, do I look that old?). I happily stew in this golden reflection because surely my geriatric state will soon leave me without any memories at all.
Spring 2005 is a memory I hold particularly dear. Picture me, swaddled in the velour embrace of a Juicy Couture tracksuit threatening to slide off my prepubescent hips. Imagine me, frantically flipping open my Nokia brick in the hopes that someone, anyone had texted me. And envisage me, bumpin and grindin to sweet, sweet sounds of Hollaback Girl at the sickest Bar Mitzvah of the season.
That shit was bananas. And this bread? Well, it's also bananas. And it will certainly have you mentally teleporting back to your own gaucho-wearing, collar-popping, iPod Nano-wielding 2005.
Banana Cashew Bread
Makes 1 loaf
5 very ripe bananas, 4 roughly mashed and 1 sliced into coins
4 large eggs, lightly beaten
1/4 cup cashew butter
4 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/2 cup chestnut flour
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch Himalayan salt
6 ounces dark chocolate, roughly chopped
Coconut sugar, for sprinkling
Preheat oven to 350. Lightly grease a 9x5 loaf pan with coconut oil. In a large bowl using a hand mixer, beat together bananas, eggs, cashew butter, coconut oil, and vanilla extract. In a separate bowl, whisk together chestnut flour, coconut flour, baking soda, and baking powder. Add dry ingredients to wet and beat to combine. Fold in chocolate. Pour into prepared baking tin. Sprinkle coconut sugar over top. Arrange banana coins down the center of the loaf. Bake for 40 minutes until golden brown and a knife inserted comes out clean. Allow to cool.