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.
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
- Preheat oven to 350 deg.
- Grease a loaf pan.
- In large bowl, mix bananas + eggs. Stir in flour, sugar, salt + baking soda.
- Optionally add walnuts and blend.
- Pour batter into greased pan + bake for 45-60mins. Bread is done when a knife is inserted into the middle and comes out clean.
- Serve warm or cooled. That’s it!
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.
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
- Add the first five ingredients into a large saucepan.
- Bring to a boil and hold for 1 minute.
- Remove from heat.
- Add almond butter + vanilla into the mixture and stir until melted.
- Mix in the dry oats until they are completely coated.
- Drop cookies by tablespoonfuls onto wax paper.
- Let cool until set.
- Store sealed in the refrigerator for up to a week.