I’m interrupting your regularly scheduled fashion to bring you the only banana bread recipe you will ever need.

If you knew me a year ago, you know that grilled cheese sandwiches, tomato soup + dill pickle/vinegar chips ruled my life. My gut needed a little breather and so I’m giving it one.

This bread makes me forget I’ve modified my diet.

If you love amazing things, smother a freshly cooked piece of bread with coconut oil and then message me about how amazing it is. 😉

This one is easily converted into a gluten-free option, just swap your regular flour for a g-free variety.



RECIPE

makes 1 loaf (I usually double it to make 2)

3 Ripe Bananas, well mashed

2 Eggs, well beaten

2 Cups Flour

1/2 Cup Sugar (I use 1/4c sugar + 1/4c honey)

1 Tsp Salt

1 Tsp Baking Soda

Optional: 1/2 Cup Chopped Walnuts

  1. Preheat oven to 350 deg.
  2. Grease a loaf pan.
  3. In large bowl, mix bananas + eggs. Stir in flour, sugar, salt + baking soda.
  4. Optionally add walnuts and blend.
  5. Pour batter into greased pan + bake for 45-60mins. Bread is done when a knife is inserted into the middle and comes out clean.
  6. Serve warm or cooled. That’s it!
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No fashion today, just deliciousness.

I jumped on the gluten-free + dairy-free bandwagon last fall and realized these cookies were missing from my life. I’ve also cut way down on how much sugar I consume, so naturally, I modified this recipe to fit my phase of life.

If you’re someone who eats pretty clean anyway, these still taste just like eating cookies!

I love that they’re packed with good stuff; I may or not eat them for breakfast some days. #momlife

These are simple + easy + delicious.



RECIPE

makes ~24 cookies

1/2 Cup Coconut Oil

1/2-3/4 Cup Honey (pure stuff – ours comes from the farmer’s market)

1/2 Cup Vanilla Almond Milk or Cocoa Almond Cashew Milk (found @ Trader Joe’s, I sometimes use 1/2 of each)

4 Tbsp Cocoa Powder (pure stuff –  should have one ingredient)

Pinch Pink Himalayan Salt

1/2 Cup Almond Butter (I use unsalted chunky)

2 Tsp Vanilla Extract

3 Cups Gluten-Free Rolled Oats

  1. Add the first five ingredients into a large saucepan.
  2. Bring to a boil and hold for 1 minute.
  3. Remove from heat.
  4. Add almond butter + vanilla into the mixture and stir until melted.
  5. Mix in the dry oats until they are completely coated.
  6. Drop cookies by tablespoonfuls onto wax paper.
  7. Let cool until set.
  8. Store sealed in the refrigerator for up to a week.
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