Pumpkin Banana Bread

All things pumpkin are in full effect! Are you loving it or ready to move right into peppermint for the holidays?

We are embracing it over here…I love the warm spices that meld so wonderfully with the flavor of pumpkin. And this Pumpkin Banana Bread is the perfect display of that.

It screams fall with just the perfect amount of cozy spices and warm maple flavor. The combination of pumpkin and banana is such a good thing. And if you want to take it up to the level of perfection, sprinkle a bit of cinnamon and coconut sugar on top of the loaf before you bake it…heavenly!

It’s so much more healthful than your standard banana bread recipe, and you won’t miss all that refined sugar one bit, i promise!

Pumpkin Banana Bread

Note: you can buy oat flour at most markets…but it’s super simple and much cheaper to make your own at home. Just place rolled oats in a food processor or blender and process until the oats are very fine and flour-like.

Ingredients

1 1/4 Cups Oat Flour * see note

1/2 Cup White Whole Wheat or All Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Salt

1/4 Teaspoon Allspice

1 Cup Canned Pumpkin

1/2 Cup Mashed Ripe Banana (approx 1 Banana)

1/2 Cup Pure Maple Syrup

6 Tablespoons Melted Unsalted Butter, slightly cooled

2 Large Eggs

1 Teaspoon Vanilla

Optional topping: 1 Tablespoon Coconut Sugar mixed with 2 Teaspoons Ground Cinnamon

Directions

Preheat oven to 350 and grease a 9×5 loaf pan or mini loaf pan with butter. Place the flours, baking soda, cinnamon, nutmeg, salt and allspice in a medium bowl and whisk to combine.

In a large bowl whisk together the pumpkin, banana, maple syrup, butter, eggs and vanilla until combined. Pour the dry ingredients into the wet and stir until just combined. Pour batter in prepared loaf pan and sprinkle with coconut sugar/cinnamon topping if desired.

Bake for 1 hour, if using a 9×5, or approximately 30 minutes if using a mini loaf pan, or until toothpick is inserted an comes out clean. Slightly cool before slicing.

Chocolate Banana Muffins

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How often do you have over-ripe bananas sitting on your counter?  Is it just me?  I swear it happens weekly, yet I continue to buy the same bunch that tends to go partially uneaten every time I do my shopping.  Maybe it’s because I love a good challenge?  Because Lord knows you can only make so much banana bread and so many peanut butter banana smoothies…it forces me to switch things up and get creative with those leftover sweeties.

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Sweet Mango Refresher

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I had a sick little boy last week.  Poor guy had a super sore throat and it was such a struggle to get him to eat because of the pain.  So thats when this Sweet Mango Refresher was born.  Complete success.

I wasn’t quite sure what to call this one.  It’s like a cross between sorbet, frozen yogurt and a slushy all in one.  My kids call it ice cream.  I call it a bowl of refreshing bliss.   Continue reading

Perfectly Healthful Blueberry Banana Muffins

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So these have sort of become a weekend breakfast staple for us.  They are quick and easy to put together and the leftovers freeze wonderfully for quick breakfasts later on in the week.

They are healthful and full of nutrients without refined sugars and flours which makes me pretty darn happy…and pretty darn ok with the fact that my kids always want seconds. Continue reading

Grilled Banana Bread with Warm Maple Butter Sauce

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If you’re up for making a 10-minute, tops, start-to-finish- dessert that tastes simply decadent this ones for you.  I shared my new favorite method for getting a fun summer treat on the table in a flash on KARE11 yesterday and I must say it was quite the hit with the crew.  And let me tell you, my family definitely did not mind all of the practice rounds I did trying to get this recipe just right either.  I hope you enjoy this one…it’s such a yummy treat and perfect for entertaining; its quite the conversation piece!   Continue reading

Nourished Banana Bread

This is the good stuff, right here, friends. Our very favorite banana bread recipe. Now, I must warn you.  This recipe contains no refined sugar.  No gluten or crazy “healthy flour blend” that you need to go buy.  And chances are, if you utilize any of my “baking” recipes you already have all of these ingredients sitting right in your freezer or pantry-they are my baking “staples”.

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My kids beg for more. My friends are shocked that a sweet treat that’s typically packed full of unhealthful ingredients can actually be transformed into something they can feel good feeding their kiddos for breakfast.  This, right here friends, is why I love to cook.  Because it really is possible to turn traditional favorite recipes into more nourishing versions…and this banana bread recipe is the perfect display of just that. I hope your family enjoys this one as much as we do!

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Nourished Banana Bread

*note: you can purchase pre made oat flour, but it’s a piece of cake to make your own:  just place  rolled or old fashioned oats (gluten free for a GF version) in a food processor or blender and process until it becomes a fine, flour-like texture.

Ingredients

1 1/4 Cups Gluten Free Oat Flour

1/4 Cup Flax Meal

1/4 Cup Almond Meal

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

3 VERY Ripe Bananas, mashed *about 1 1/2 cups

6 Tablespoons Unsalted Butter, melted and slightly cooled +more for greasing the pan

1/4 Cup Honey, Pure Maple Syrup or Agave Nectar

2 Eggs, lightly beaten

1 Teaspoon Pure Vanilla Extract

1/2 Cup Chopped Walnuts, optional

Directions

Preheat oven to 350 and grease a 9×5 inch loaf pan with butter.  Place the oat flour, flax meal, almond meal, baking soda and salt in a medium bowl and whisk to combine.

In a large bowl whisk the bananas, honey/maple/agave, butter, eggs and vanilla together until well-combined.  Pour the dry ingredients into the banana mixture and stir gently until all ingredients are just incorporated.  Fold in walnuts. Pour into prepared baking pan (and sprinkle the top with whole oats, if desired) and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.  Let cool before removing from the pan.