by ninaeliseh | Jul 30, 2015 | Blog, Desserts, Recipes, Sides & Misc, Snacks
More experimenting in the kitchen! I ordered banana flour on amazon, but unfortunately, I couldn’t wait to make this bread before it came in. So stay tuned for some fun recipes in the near future!
One of my favorite things to eat is banana bread. Normally topped with peanut butter, with a side of chocolate milk, but that’s only when I get a little too crazy on the weekends 😉 This is moist, delicious, and super easy to make. I hope you enjoy it as much as I did!
Just take a look at the close up of this deliciousness!
Paleo Banana Coffee Bread
Banana Bread Ingredients:
- 3-4 brown bananas, mashed
- 1.5 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup + 2 TBSP coconut flour
- 2 eggs
- 1/4 cup nut butter (i used almond – I bet peanut butter would be amazing!)
- 1 1/2 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 1/4-1/3 cup honey (or any other type of sugar)
- mini chocolate chips (optional – i used enjoy life)
Topping Ingredients:
- 3 tbsp almond flour
- 1/3 cup ghee (or butter) (put in fridge so its cold!
- 1/4 cup of honey (or any other type of sweetener)
- 1/4 cup coffee
- 1/3 cup crushed walnuts
- 1/2 tsp cinnamon (optional)
Pre-heat oven to 350 degrees. Mix all dry ingredients together (spices, flour) for the banana bread & set aside. Mix wet ingredients for banana bread together, then add in the dry ingredients. Pour into a greased bread pan (or line with parchment paper). Mix the topping ingredients together (cut the dry ingredients in with the butter/ghee), then sprinkle on top of bread. [Also optional – sprinkle mini chocolate chips on top of bread before placing in oven] Bake for 60-70 minutes, or until cooked all the way through. Serve warm, topped with nut butter & chocolate chips with a side of chocolate milk. Enjoy!
by ninaeliseh | Jun 8, 2014 | Desserts, Recipes
I love bananas. And I felt like baking. So I decided to make something very different… Upside Down Banana Cupcakes! Recipe is below!
Paleo Upside-Down Banana Cupcakes
Dry Ingredients:
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 bananas (frozen & thawed)
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla
Cupcake bottom:
- 2-3 bananas
- honey
- Cinnamon
Banana Puree topping:
- 2 bananas
- honey
- vanilla extract
- cinnamon
Instructions:
Heat oven to 350 F. Get out a non-stick cupcake pan. Make the Cupcake bottom first: cut 2-3 bananas up into slices, pour some honey into a pan and put banana slices in honey (I eyeballed the amount of honey added). Simmer slices until they get soft, then put into bottom of cupcake pan. Top with cinnamon. I put 3-4 slices into the bottom of a 12-cupcake pan.
Next, mix the dry ingredients in a glass bowl. Combine wet ingredients into a blender and puree until smooth. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon. Distribute batter over top of banana slices in cupcake pan and smooth over top. Optional: Top with cinnamon/a small pat of butter.
Put cupcake pan into oven and bake for 20-30 minutes. Once done baking, let cupcakes cool for 5-10 minutes.
While the cupcakes are cooling, make the banana puree topping. Mash 1-2 bananas in a pan with a fork. Top with honey, vanilla extract and cinnamon (I eyeballed the toppings ingredients). Mix all together, and let simmer on stove until warm.
Take a cupcake, flip upside-down, and top with warm banana puree. Enjoy! **Makes exactly 12 cupcakes
by ninaeliseh | Feb 16, 2014 | Desserts, Recipes
I have a problem with baking and making sweets, especially when I am bored. Or restless. Or see a recipe that i really, really like. In this case, the recipe that caught my eye was Chocolate Chip Banana Bread Pudding, made by Chocolate Covered Katie. She makes some pretty delicious recipes with lots of alternate ingredients for vegetarians and people with various diet restrictions. You should check her out. And make a lot of her recipes, because they are pretty amazing.
Anyways – I made her recipe, which was adapted from the Eat Clean Diet Vegetarian Cookbook. So this recipe is a small adaption of an adapted recipe. I am so original. But hungry, especially for something that resembles french toast. Adapted, adapted recipe is below!
Banana Bread Pudding Drizzled with Chocolate
- 2.5 cups of almond or coconut milk
- 3 tbsp arrowroot flour
- 1/3 cup of honey or maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1 tbsp vanilla extract
- 1/4 tsp nutmeg
- 7-9 slices of paleo or gluten-free bread, cut up or torn into little pieces
- 2 extra-ripe bananas, peeled and sliced
- 2 eggs (optional)*
- 1/2 dark chocolate bar or handful of enjoy life chocolate chips/chocolate chips of choice
Instructions:
Preheat oven to 350 Fahrenheit. Throw all ingredients except for 1 banana, chocolate and bread into a blender. Grease an 11×9 glass pan with ghee/butter/coconut oil. Place the torn-up pieces of bread in the pan and pour the blended ingredients on top. Cut the remaining banana into slices and place on top. Chop the chocolate bar up/take chocolate chips and scatter over top of recipe. Let the ingredients sit out for about 15 minutes so that the bread absorbs the liquid. Place in oven, uncovered, about 30 – 45 minutes. Let cool a little bit and drizzle with some extra honey or maple syrup. *Please note eggs are optional and not necessarily needed to make the recipe. I only used a few eggs to add a little protein to the recipe/bind the ingredients together a little better.
