tahini banana nut bread

new banana bread on the loose!! i kind of dressed up my normal banana bread recipe with some additional add-ins… so decided to make a new recipe out of it!

the differences in this banana bread start with less flax & a little more almond flour + when it comes to additions — i threw in chopped walnuts, additional CINNAMON (hello hi fall), & the best one yet, chopped fresh banana pieces. big YES

this is also different from the banana nut muffins on my blog cause i didn’t use any mix this time… all individual ingredients and measurements, all came out to reflect the perfect BANANA NUT flavor i grew up on.

so in banana bread, of course, there is already banana mashed up and mixed into the entire batter, but something in me told me i needed more banana this time, so i used a perfectly ripened, yellow banana, sliced it down the middle and then into chunks, and tossed them into the batter with the walnuts. i stirred gently, saw the chunks in every turn, and knew it was gonna be perf.

left chocolate chips out of this round cause i really wanted to see how it came out as banana nut bread. it’s perfect, let me just say. chocolate chips will only make it 100x better, so go for it if you want!

here’s the full recipe — TAHINI BANANA NUT BREAD.


INGREDIENTS >>

-2-3 mashed, ripened/overripe banana

-1/3 cup tahini

-1/3 cup maple syrup

-1/3 cup almond milk

-2 tbsp coconut sugar

-2 tsp vanilla extract

-1 egg

-2 cups almond flour

-1/4 cup ground flaxseed

-1 tsp baking powder

-1 tbsp cinnamon

-handful of walnuts, chopped

-1 banana, sliced + chopped, in chunks [not mashed]

HOW TO MAKE >>

  • set oven to 350F.
  • mix all wet ingredients together — mashed banana, tahini, egg, almond milk, maple syrup, vanilla extract — until incorporated.
  • add coconut sugar, mix well.
  • add ground flaxseed, almond flour, baking powder, and cinnamon.
  • continue to mix until combined.
  • using a spoon or rubber spatula, gently fold in walnuts + chopped banana to batter.
  • pour into lined + greased loaf pan.
  • bake at 350F for 45-55 minutes.
  • store in refrigerator for up to 1 week or freeze for months!


cinnamon no-atmeal raisin cookies

oatmeal raisin is a classic cookie flavor combo, & part of what makes the cookie so good is that it’s so chewy and dense, thanks to the addition of oats. in my recipe here, i use a combination of flours with raisins and shredded unsweetened coconut in order to achieve the chewiness of an oatmeal raisin cookie, minus the oatmeal part 😉

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lemon poppyseed muffins

DSC_0200 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!!

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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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paleo carrot cake loaf

DSC_0070so 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!

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espresso walnut brownies

okay so i came up with this brownie recipe and ingredient combination by the request of my mini me (@jozlow) to make a bar with espresso in it!! DSC_0003

to be honest, you might not know there was straight coffee or espresso grounds in this, but it enhances the brownie flavor so much that you just can’t leave it out! [realistically, you can leave it out if you want, lol, but it really does make the flavor that much better].

even the walnuts come THRU in this brownie batter and batch… they make it SO indulgent and so good.

in this recipe, i use the SIMPLE MILLS chocolate muffin & cake mix, which i picked up at whole foods [they also have it at mariano’s].  it’s a paleo baking mix that you can use to make muffins or cake or cupcakes, or now with my recipe: BROWNIES!!! to be honest, one of the things i legit love about this is that a serving size is 2 brownies, & the nutrition facts are outrageously flattering.  for 2 brownies… it’s… just over 100 calories… how is that possible?! the mix is made with clean ingredients, keeping it free of gluten, dairy, grains, soy, refined sugar.  which means it really fits my blog and everything i make on here!! so i can have a brownie with lunch [or breakfast if you are feeling bold] without feeling weighed down by the density of those normally heavier baking ingredients!

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okay! here’s how i make the brownies:

i started by melting the coconut oil, and letting it cool to room temperature, because i mix it with eggs, and the last thing i want is for it to be too hot that it starts to cook the eggs. NO. so let the coconut oil cool on the side before you start mixing!

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to the cooled melted coconut oil, add eggs and vanilla, and mix until they are combined.  next, you’ll add the coffee grounds or espresso grounds.  a lot of recipes prefer using espresso or instant coffee powder, and that’s because normal coffee grounds could really change the texture of the brownie if they aren’t used appropriately, or are used in excess.  my recipe & the way i tested it was completely successful and DELISH using plain old coffee grounds, (just 1.5 tbsp!).  so combine the coffee grounds to the wet ingredients, and combine.  next, add your coconut sugar.  once combined, finish the mixture by adding the SIMPLE MILLS chocolate muffin & cake mix!  lastly, you can add the walnuts to the batter here, or just sprinkle them all over the top once your batter is poured.

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when everything has been mixed, pour the batter into a parchment-lined or greased 9×13 baking dish or pan.  and bake on 350F for ~30-35 minutes.

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INGREDIENTS »dsc_0005.jpg

1 box SIMPLE MILLS chocolate muffin & cake mix

› 7 tbsp coconut oil, melted + cooled

› 3 eggs

› 1 tbsp vanilla extract

› 1.5 tbsp espresso or coffee grounds

› 3/4 cup coconut sugar

› 1/2 cup walnut pieces

 

HOW TO MAKE »
  • set oven to 350F.
  • melt the coconut oil, & let it cool to room temperature.
  • to cooled melted coconut oil, add eggs & vanilla.  mix until combined.
  • add coffee grounds or espresso grounds.  stir to combine with wet ingredients.
  • add coconut sugar.  stir to incorporate.
  • add the SIMPLE MILLS chocolate muffin & cake mix to wet ingredient mixture.
  • add the walnuts to the batter [or sprinkle them all over the top once your batter is poured in baking pan]
  • pour brownie batter into a parchment-lined or greased 9×13 baking dish or pan.
  • bake on 350F for ~30-35 minutes.

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paleo vegan tahini [nut-free] banana bread

dsc_1015.jpg 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!

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