classic banana bread (paleo)

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!



baked pumpkin oat bars

recently, i reintroduced OATS to my almost-daily food situation after a while of focusing on grain-free recipes and meals. i have been making oatmeal with so many diff mix-ins and trying to change it up to keep it interesting.

i wanted to make a version of an oatmeal that was still nutritionally balanced but did was easier to take on the go, to have as a snack at work or for breakfast at any time. sooo… i made these pumpkin oatmeal bars! tested them out and knew even from tasting the batter that they were gonna be delish and just what i was hoping they would be!

these are still gluten-free, dairy-free, refined-sugar free, and even egg-free! the main ingredients are oats, oat flour [blended up oats, easy!], pumpkin, coconut sugar, and a few other goodies. you can mix in any sort of toppings like chocolate chips, a nut, or even coconut or raisins if you wanted, but i left these plain and they were GREAT.


INGREDIENTS >>

> 1 cup oat flour

> 2 cups GF oats

> 1 can of pumpkin

> 1/2 cup almond butter

> 1 cup nut milk (i used Trader Joe’s macadamia/mixed nut milk)

> 1/2 cup coconut sugar

> 1 tsp baking powder

> 1.5 tbsp cinnamon

> 1 tsp nutmeg

HOW TO MAKE >>

  • set oven to 350F.
  • combine oats, oat flour, & baking soda. set aside.
    • in a large mixing bowl, whisk pumpkin, nut butter, milk, & coconut sugar until incorporated.
  • add cinnamon + nutmeg to wet mixture; stir until combined.
  • add dry ingredients to wet, stirring until fully mixed.
  • pour into a parchment-lined + greased baking dish (i used a brownie pan), and press down to eliminate extra air within batter.
  • bake on 350F for 20-25 minutes or until top begins to brown and firm up.
  • cut into 8-16 bars, depending on the size you want! store on counter for a few days or in fridge for up to 1 week.
  • HAPPY FALL

paleo banana nut muffins w/ chocolate chips

IMG_4105the 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 SIMPLE MILLS banana mix, i knew i had to try my own version of banana nut muffins!! these are perfectly dense but still light, filled w/ walnut pieces & sweet n light banana flavor, i could go on.  here’s how to make them!

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