There’s really only one word to describe my time at the Natural Products Expo West last weekend: wow. I have never seen so many people hawking over food samples and being excited to talk about food. I ate until I could eat no more, then took a quick rest and ate again. A food blogger’s stomach knows no limits. There were so many cool products to see, taste, and feel, like vanilla salt, granulated maple sugar, red palm oil, and baobob fruit chews. I remember tasting a hot sauce that was so spicy, I wanted to cry. It was so good. As for the free samples, well, I don’t think I was out of pocket, but I’ll let you be the judge of that. Thanks, Farrah for checking in with me! 😉 By the time I got back from the expo, there were a bunch of way too ripe bananas waiting to go into the oven. I know I’ve made a gluten-free banana and chocolate banana bread before, but this time, I’ve swirled some lovely peanut butter to the batter and poured a pecan praline sauce on top because why not? The pecan praline is based off of a recipe from Joy the Baker’s Homemade Decadence. If you’re not familiar with her cookbook already, you need to get on it. There’s just too many delicious recipes in there waiting to be brought to life and into our bellies. Trust me on this one. Looking for more banana bread recipes? Banana Carrot Bread with Coconut
Banana Marble Muffins
