Posts Tagged ‘banana bread’

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I can’t seem to get enough of this bread, and I have to confess, I’ve been making it at least once a week. The kids ask to have a slice the second they’re home from school, so we blaze through a regular-size loaf in just a couple days!

Loaded with tons of goodness, just one slice feels like a meal. This bread gives you natural sweetness (just 3 tbsp of coconut sugar in the whole loaf!), an addictive mix of flavors from the cherry and chocolate, and the best part is… You can prepare it in about 10 minutes if you have a high-powered blender like my Vitamix!!

(Recipe adapted from the Zenbelly Cookbook–one of my favorites for simple to prepare, grain-free and dairy-free, tasty dishes.)


1 1/2 cups mashed very ripe bananas (about 3)

3 large eggs

1/4 cup palm shortening or unsalted butter, room temperature

3 tbsp almond or coconut milk

1 tbsp pure vanilla extract

3/4 cup almond flour

1 cup gluten-free flour (I like a blend of arrowroot and cassava)

2 tbsp coconut flour

3 tbsp coconut sugar

1 tsp baking soda

1/2 tsp finely ground sea salt

1/2 cup finely shredded unsweetened coconut

1/2 cup raw pecans, finely chopped

1/3 cup mini dark chocolate chips (I like this brand)

1/2 cup dried cherries or cranberries



Preheat oven to 350F. Grease a 7-inch loaf pan.

Place the bananas, shortening, vanilla extract, eggs and milk in the blender. Blend until completely mixed and creamy.

In a medium-size bowl, toss together the coconut, chopped pecans, chocolate chips and dried fruit. Set aside.

In another medium-size bowl, whisk together the flours, salt and baking soda. Pour the contents of the blender into the the flour mixture and mix until just combined. Fold in the coconut, pecans, chips and fruit. Spoon into the prepared loaf pan, and even out using the back of a spoon on spatula.



Bake in the center of the oven for 50-55 minutes, or until the toothpick inserted in the middle comes out clean and the bread has a nice, light brown crust. Allow to cool for 10 minutes. Run a knife along the edges before inverted onto a cutting board. Best served warm with a little butter or fruit spread, although it really needs nothing.

Store wrapped in foil or airtight container for 3-4 days.





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This bread has loads of flavor and bakes so the top has a slight crunch and the inside is perfectly moist. I usually kill the dairy-free quality by letting a little butter melt into my slice of just-baked bread, but the bread is so good it doesn’t need anything.


1 cup all-purpose flour*

1 cup whole-grain barley, spelt or wheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs, beaten

1 1/2 cups mashed, ripe bananas (about 5)

2/3 cup evaporated cane sugar

1/3 cup coconut oil, melted and cooled

3 tbsp. coconut or almond milk

1 tsp. pure vanilla extract

1/3 cup finely-chopped walnuts (optional)

1/3 cup chocolate chips (optional)

*You can easily make this recipe gluten-free by substituting the 1 cup all-purpose and 1 cup spelt for 1-1/2 cup gluten-free all-purpose flour and 1/2 cup almond flour.


Preheat oven to 350F. Spray a medium-sized bread pan with nonstick cooking spray. In a medium bowl, combine all dry ingredients except sugar (and except for the nuts and chocolate chips, if using). In a large bowl whisk together the eggs, sugar, bananas, “milk,” oil and vanilla extract. Fold in the flour mixture until just blended. Fold in the nuts and chocolate chips, if using. Pour batter into bread pan. Bake for an hour or until a toothpick inserted in the middle comes out clean. Cool for a few minutes before removing from pan.




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