i am beyond excited that i have FINALLY achieved a complete replica of my mom’s traditional banana bread !! mine uses a different flour and some other substitutes, but even she said that this one tastes exactly like hers!!
we always had banana bread or zucchini bread in the kitchen when we were younger, thx mom for baking weekly 😉
this banana bread is legit the perfect texture. it’s not grainy like baked goods can be with certain GF flours; it’s also not doughy or super dense like other paleo baked goods are when there is less flour involved, i mean it when i say it’s literally perfect.
i considered using organic cane sugar for this bread in order to make it JUST like the recipe of my mom’s… but i decided not to when i came to the realization that the main reason i wanted to do that was for the sake of the color of the inside of the bread. no. chose to stick to my intention of keeping it refined-sugar free, and it truly couldn’t have turned out better. i went with coconut sugar for the sweetener, used a dairy-free butter (myokos!) instead of regular, and used Bob’s Red Mill Paleo Baking Flour (all purpose flour mixture, 1:1 sub for regular all purpose flour… yesss). the flour mixture (Bob’s Red Mill Paleo) is key in this recipe, so any other flours likely will not substitute accurately for the same ratio. be careful, i’d recommend follow this recipe with this flour! [or if you don’t care so much about it being grain and gluten free, you could use regular AP flour]
C L A S S I C banana bread has been a challenge for me to recreate in a grain-free, dairy-free, refined-sugar free form, but i finally did it and it’s perfect in all ways!!
INGREDIENTS >
> 1 cup coconut sugar
> 1/3 cup dairy-free butter (myokos vegan butter), softened
> 2 eggs
> 1 1/2 cup mashed ripe bananas (3-4 medium ripe bananas)
> 1/3 cup water
> 1 2/3 cup Bob’s Red Mill Paleo Baking Flour (1:1 flour sub)
> 1 tsp baking soda
> 1/2 tsp salt
> 1/4 tsp baking powder
HOW TO MAKE >
- set oven to 350F. line a 9×5 bread pan with parchment paper, & oil the parchment.
- mash bananas with fork/whisk/mixer until smooth; set aside.
- cream DF butter + coconut suar together with mixture until combined.
- add in eggs, mix until smooth.
- add in the mashed bananas + water at this time, and combine until incorporated.
- mix paleo flour mixture, baking soda, baking powder, and salt in a separate bowl.
- incorporate the flour mixture into the wet mixture in sections, mix until combined.
- pour banana bread batter into greased/lined 9×5 bread baking pan.
- bake on 350F for 50min-1hr or until a toothpick inserted comes out clean!!
- let cool before cutting, then enjoy!!
* other flours likely will not substitute accurately here, use the one mentioned!
can you get more springy than a lemon poppyseed muffin?! i simply do not think so. a light, fluffy, lemony yellow muffin, eaten as part of a breakfast, snack, or dessert, you just can’t go wrong!! my new lemon poppyseed muffins are grain-free, dairy-free, refined-sugar free, aka PALEO + delish!!
the words “banana nut muffin” remind me of a very specific muffin that i used to eat a LOT when i was a lot younger. the big muffins that came in a 3 pack and were topped with walnuts — i used to eat those for breakfast, at volleyball tournaments, any time. they were so sweet and dense, & when i saw this 
in college, an everything bagel w/ a thick layer of cream cheese or a bagel breakfast sandwich was the cure. i can’t say that i have had either of those things in a LONG time, but that’s all about to change!! my new bagel recipe is grain-free, paleo, chewy, moist, & EASY to accomplish. granted, these bagels are not as chewy and thick as a bagel from NY bagel or a special bake shop, but they are GOOD and they satisfy the bagel need for sure.
so carrot cake is like THE cake that is a true treat in my mind. i don’t know if it’s the cream cheese frosting or the multiple additions of raisins, walnuts, or even coconut/pineapple, but every time i hear or see or eat carrot cake, i want some more. this loaf is truly PERFECT for any day of the week as a breakfast, snack, or dessert, because it checks off all those boxes and fixes the craving, but it isn’t as heavy or sweetened as a full on cake might be. it’s a recipe that’s honestly just necessary, and i’m SO EXCITED to share it today!
BANANA BREAD. can it get any more classic? i’ve been wanting to create my own banana bread recipe for a while, & i finally did it! it’s free of all the following: gluten, grains, dairy, soy, nuts, refined sugar. when it came out of the oven, i just had to sample it before i even took these photos, & trust me when i say this — my BANANA BREAD has been LANDED. it’s fluffy, dense, moist, full of banana flavor, & completely heavenly. let’s get to it!
i recreated these cinnamon blueberry pancakes from a pancake recipe that my mom made for us growing up. the cinnamon in the pancake makes it so warm on top of being an ultra soft + fluffy pancake, & the blueberries heat up while cooking and are bursting by the time you eat the pancakes!!
ohhhhh my goodness. the lemon blueberry combination. i almost have NO words for the heaven that it is… but i’ll try and give you an idea of how legit incredible this bread is. i first thought of this idea becuase i wanted to make something that has a more vibrant flavor than the typical breads — banana, zucchini, pumpkin. those are all delish in a warm + comforting way, and i wanted this new bread to be brighter & lighter. i seriously chose this flavor combination as my effort to WILL spring into action. enter: LEMON. 
rachel tiedmann 