Tag Archives: banana bread

Hello 2016!

2015 was a pretty good year for me.  I moved this blog over to a self hosting site and have diligently blogged once a week ever since.  My boyfriend and I traveled on our first big trip together to Turkey and it was incredible.  We had two amazing camping adventures together during the summer and later in the year relaxed in Mexico while celebrating my best friend getting married.  I watched a lot of fantastic horror movies.  The best horror movie of the year was “It Follows” though technically I saw it at the 2014 TIFF, so I would say my favourite horror movie I saw last year was “The Final Girls”, also at TIFF.  Finally I created and ate lots of delicious dishes, my top Instagram posts below!

Most of all I just feel so lucky to be surrounded by wonderful friends & family (and two fluffy cats), and that we all made it through another year with good health and happiness.  I try to never take for granted the freedom that I have living in Canada.

So 2016, what will you bring?  I resolve to always be kinder, more positive, more patient and spread love.  I resolve to try to do more good deeds and to take care of those I love.  And of course, I resolve to keep up with my blogging!

Top Instagram Posts 2015

Top Instagram Posts 2015

My top posts of 2015!

A Paleo Breakfast: Banana Bread & Gordon Ramsay’s Scrambled Eggs with Pomegranate

Two Bite Chicken Apple Curry Kale Wraps

Brioche In Brooklyn

Thanksgiving Turkey Burger w/ Sweet Potato Hummus & Kale Brussels Sprout Slaw

Lamb & Sweet Potato Sheppard’s Pie

Algonquin

30 Minutes Shrimp Fried Quinoa

Vegan Gluten Free Coconut Power Pancakes

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

With the holidays just around the corner, I started planning out my Christmas gift list. My parents are easy – Scotch or beer for my dad and a facial or pedicure for my mother. They’re in the process of moving so I really didn’t want to add to their junk! But my boyfriend has a big family with quite a few elderly who are staying away from sugar so my homemade jam was off the list. I had to think of something else to make them, a treat that would be yummy but not too sweet.

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

This recipe was inspired by Martha Stewart’s Banana-Nut Bread from her Baking Handbook cookbook. To make the loaf a bit healthier, I altered and replaced many of the ingredients adding oats and flax seed for fiber and sweetening with brown sugar, maple syrup and applesauce. I also brought out the coconut flavour by using coconut oil and coconut milk. The resulting banana bread tastes wholesome with just enough sweetness to make it a treat. Firm, moist with hints of maple and coconut this banana bread is a nutritious gift to give to those who can’t completely indulge in the holiday season.

Healthy Maple Coconut Banana Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf

Ingredients

  • 1.5 cups all-purpose flour
  • ¾ cup rolled oats
  • ¼ cup milled flax seeds
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 large egg
  • ½ cups packed brown sugar
  • ¼ cup pure maple syrup
  • 113 g unsweetened apple sauce snack pack
  • ½ cup organic coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure coconut extract
  • 2 very ripe bananas peeled and mashed
  • ¼ cup unsweetened coconut milk

Instructions

  1. Preheat the oven to 350F. Grease a 9x5” loaf pan.
  2. In a large bowl, whisk together the flour, rolled oats, flax seeds, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, maple syrup, apple sauce and coconut oil on medium-low speed until combined. Beat in the flour mixture. Add the coconut and maple syrup extracts, banana and almond milk. Beat until just combined.
  3. Pour batter into loaf pan and evenly smooth the surface with a spatula. Bake for 60 minutes , rotating pan halfway through until a toothpick can be inserted into the center and comes out clean. Transfer to a wire rack and cool for 10 minutes. Remove loaf from pan and cool completely. Banana bread can be kept at room temperature, wrapped well in plastic for up to a week.

 

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

What are you making the ones you love this holiday season?

Healthy Maple Coconut Banana Bread

Healthy Maple Coconut Banana Bread

Gluten Free Chick Pea Banana Bread

Gluten Free Chick Pea Banana Bread

Gluten Free Chick Pea Banana Bread

I have been on a mission for awhile now to perfect a gluten free banana bread.  I wanted a loaf that wouldn’t crumble, firm but not too gooey, and sweet enough without using processed sugar. I discovered the joys of chick pea flour – great texture, flavour and added protein.  I       experimented with this flour and I think that coupled with the maple syrup, it really brings out a balanced sweetness to the loaf. With the added nut protein, this makes a great recovery snack after a workout.

Gluten Free Chick Pea Banana Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 178 kcal

Ingredients

  • 3/4 cup chick pea flour
  • 1/4 cup tapioca flour
  • 1/4 cup brown rice flour
  • 1/4 cup milled flax seed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xantham gum
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 very ripe bananas
  • 1/2 cup frozen/defrosted berries or dried blueberries
  • 1/2 cup real maple syrup
  • 1/4 cup organic soy milk
  • 1 egg
  • 2 tablespoons almond butter
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon grapeseed oil
  • 1 tablespoon coconut oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350, adjust rack to middle of oven.
  2. Combine dry ingredients in a medium bowl.
  3. Mash bananas and defrosted berries in a large bowl. Add the rest of the wet ingredients and mix well.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Sprinkle dry blueberries at this stage if using and mix until combined.
  5. Pour batter into lightly greased loaf baking dish.
  6. Bake in oven for 1 hour rotating dish halfway through. Check with toothpick and bake an additional five minutes if the toothpick does not come out clean.
  7. Cool on wire rack before serving. Keep covered in the fridge for up to a week.