Coconut Banana Banana Bread

Ingredients

2 cups organic flour (white and/or wheat)

1 tsp. baking soda

1/4 salt

1/2 cup coconut oil (softened)

1/2-3/4 cup coconut sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas
1/4 water

*Add ins: 1/4-1/3 cup Chocolate Chips (I like Enjoy Life dairy, nut, & soy free), 1/2-1 cup Chopped walnuts or pecans.

*Sometimes I add in a little bit of brown sugar with the coconut sugar.

*When using coconut oil it needs to be softened. It's melting point is 76 deg. If it's solid I spoon it out the into a bowl and mash it to soften it and then measure desired amount. 

*The water makes them more moist.

Directions

1- Preheat oven to 350 deg. F. and if using a loaf pan, lightly oil and dust with flour. If using a muffin pan I love these "If You Care" baking cups. 

2- Mix flour, baking soda, and salt in a large bowl. In a separate bowl cream together coconut oil and coconut sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. Add in your chocolate chips and/or nuts if wanted. Pour batter into prepared loaf pan or scoop into muffin cups. If baking with wheat let it rest for 10mins. 

3- Bake for 60-65mins for 9x5 loaf pan or 18-20mins for muffin pans.

*A good tip when baking with wheat is to let the batter sit and hydrate for 10 mins. The wheat is more course and this give it some time to absorb the liquid and soften the bran and germ of the wheat. Also, it may need more cooking time. 

For muffins I highly suggest getting this Vollrath Disher!! I love these scoopers. They make it so much easier to dish out the right and consistant amount of batter for muffins, cookies, meat balls, etc. For the pictured muffin I used a yellow size 20 disher (1 5/8oz or 3.25Tbs). If you want them a little bigger I'd suggest going with the blue size 16 disher (2oz or 4Tbs). If I want a higher rounded muffin I will do a heaping scoop of batter with my yellow #20 disher. 

Enjoy!

Coconut Sugar Banana Muffins

These Banana Muffins are now our favorite go to muffins. I've made them organic and am so glad they are fast and easy to whip up! I use this recipe from All Recipes, but have altered a few ingredients, so you can make to your liking :) I replaced the sugar with organic coconut sugar (and reduced it), I replaced the butter with organic coconut oil, and the flour with organic stone ground wheat. I also occasionally add nuts, coconut flakes, or healthy organic dark chocolate.

My family and friends have absolutely loved them!

Organic Coconut Sugar Banana Muffins

Ingredients

• 1 1/2 cups    organic stone ground wheat
• 1 tsp              baking powder (Rumford Aluminum Free Non-gmo)
• 1 tsp              baking soda
• 1 tsp              sea salt (Redmond Real Salt)
• 1 cup             bananas, mashed (use this conversion calculator for bananas)
• 1/2 cup         organic coconut palm sugar
• 1 egg              preferably pasture raised
• 1/3 cup          melted organic coconut oil

Directions 

1. Pre-heat oven to 350 degrees. Put muffins liners into the muffin pan. (I used these unbleached/non-toxic muffin liners). Sift together the flour, baking powder, baking soda, and salt. Set aside. 
2. Mix together the banana, coconut sugar, egg, and melted coconut oil in a large bowl. Pour in the dry ingredients until mixed smoothly. Add in your nuts and/or chocolate, coconut flakes if wanted. Then scoop batter into your muffin pan. (I love this disher/scooper that I have, find it here on amazon). 
3. Bake in oven for 25-30 mins. Bake mini muffins for 10-15 mins.

Mix it all together, fill your muffin pans, put it in the oven, and enjoy the smell of baking banana bread. Yum!!

Enjoy it with a cup of milk or in our case a diary free coconut/rice milk combo!!!

They are perfect snacks to enjoy :)

Banana Cream Pie Bars

Since I'm raising Monkey's we always have plenty of bananas to go around!

And WOW, these Paleo Banana Cream Pie Bars were amazing.

Definitely an enjoyable treat for me :)

Taylor Made It Paleo

Banana Cream Pie Bars

Ingredients:

For the Crust:

-1 1/2 cups almond flour

-1/4 cup honey (I used maple syrup)

-2 T nut butter (I used almond)

-1 T maple syrup

-pinch of salt

For the Topping:

-1 can of coconut milk (left in the fridge overnight to let the cream settle at the top and ONLY use the cream on the top and not the liquid underneath.)

-1 ripe banana, mashed (I used to small bananas)

-1 T maple syrup

-1 tsp vanilla (I don't add, don't like the taste)

Directions:

1. Combine all crust ingredients until crust like texture forms.

2. Press dough evenly into the bottom of a pan.

3. Whip together coconut cream, banana, maple syrup, and vanilla until well combined.

4. Spread evenly over the top of the crust.

5. Top with additional banana slices.

6. Place in freezer for 1 hr.

7. Cut into squares and enjoy!

8. Store in fridge. (I've kept mine in the freezer because if you don't eat it all up fast enough it gets too soft and runny.)

And nope, you don't need to bake the crust, I had to double check myself :)

These are really easy to make and very delicious!

Banana Pecan Bread

This is Danielle Walker's Banana Bread (Paleo) from her Against All Grain cookbook.

It is super good! 

You'll have to get the recipe from her book, but I did switch out a few ingredients for my dietary needs...instead of honey I subbed with maple syrup, I didn't add any vanilla extract (I don't like the flavor), instead of AVC I used white vinegar, and instead of canned coconut milk I subbed with Unsweetened Coconut Milk, I also added chopped pecans (Yum!). To get the best results with this bread Danielle highly suggests only using Honeyville Blanched Almond Flour. Using other brands like Bob's Red Mill results in "overly moist products that will sind in the center or have a grainy texture." Which, Paleo breads do come out more moist and soggy, but you definitely want to avoid it being even more so, which from experience she is totally right. I buy this almond flour at Costco for $22, which yes, is very expensive, but it's what I can eat.

After I baked it and let it cool I put it in a ziplock bag and into the fridge.

The next day it always tastes a lot tastier :)

Enjoy!

Re-post: A Jar of Pumpkin & Pecan Pie

If you love pumpkin then you'll love this smoothie from mywholefoodlife...

1 cup pumpkin puree

1 frozen banana

handful of Pecans

1 tsp cinnamon

1 cup water & ice

Blend!

I roasted suger pie pumpkins and it's so so good!

Cookies, Cookies, Cookies!

Peanut Butter Banana Cookies

My kids of course loved the sprinkles we added!

Hershey's "Perfectly Chocolate" Chocolate Chip Cookies 

Instead of chocolate chips I added special Halloween pumpkin spice M&M's.

The fam loved these ones!

I dropped some off to my next door neighbor and she said they were super good.

Last, but certainly not least...

Real-Deal Chocolate Chip Cookies

I got to enjoy these almond flour based cookies w/ Enjoy Life's dairy, nut, & soy free chocolate chips.

I'll tell ya it's been over a year since I've had a cookie, so these were awesome.

But, even one little cookie was too much and I had to just take a bite, but wow they are the real-deal!


I made all these cookies within one weekend and had so much that we froze some for later. Perfect!

"Even Better Than The Real Kind" Banana Bread

This Banana Bread didn't come out like any others I've made.

I didn't add any of the refined sugar. Instead, added one more banana and a little maple syrup abt 1/8c.

It was very moist and a little bit soggy in the middle.

Probably because there is yogurt in there too.

After my kids got home from school I asked if they wanted some and of course they did, but I told them it's not like other b bread I've made, it might taste different, and it's soggy in the middle.

After the first bite, the reply I got was, "Ummm, this is the best banana bread, it's even better than the read kind you make!"

Lol. Oh, the things kids say!

Coming out of the oven it looked and smelled good though.

Recipe from: So Good Blog

Delicious Healthy Banana Bread Recipe

Ingredients:

4 Eggs
1/2 cup of olive oil
1/2 cup of 2% yogurt
4 ripe bananas (mashed)
1 cup of Wheat flour
1 cup of chopped walnuts
1/2 Cup sugar
1/2 cup brown sugar
1 tsp of baking soda
1 tsp of baking powder

*I omitted the olive oil and used coconut oil, white & brown sugar, added 1/8c maple syrup.

Directions:

Preheat oven to 325 degrees.
Beat eggs in medium size bowl.
Mash 4 ripe bananas and set aside.
Add oil, yogurt and bananas to beaten eggs.
Combine wheat flour, sugar, walnuts, baking powder and baking soda and mix well.
Add banana mixture to the dry ingredients and make sure everything is thoroughly combined.
Pour mixture into two greased loaf pans.  Make sure they both have equal amounts.
Bake for 35-45 minutes.  Or until a toothpick comes out clean when inserted into the center of the bread.

Take a slice and enjoy this better than the real kind B. Bread!

 

Banana Pancakes!

These Banana Pancakes are so so good!

They have two ingredients...

1 Banana

2 Eggs

That's it.

You mash up a banana, crack two eggs, mix 'em up, &

then cook them on the skillet.
*They are more delicate than regular flour pancakes
when cooking.

Super easy and so so yummy :)

*Organic Coconut Banana Bread

I used this banana bread recipe from All Recipes.
Yum!

Banana Banana Bread

Submitted By: Shelley Albeluhn Photo By: Paula Prep Time: 15 Minutes Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 20 Minutes Servings: 12

"This banana bread recipe is moist and delicious, with loads of banana flavor. It's wonderful toasted!"

INGREDIENTS:

2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter

3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2.	In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3.	Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

To make it Coconut Banana Bread I used coconut oil in place of butter.
I also added coconut flakes. 

*Organic: coconut oil, coconut flakes, sugar, and eggs.
*Bob's Red Mill Enriched Unbromated Unbleached White Flour

Super good!