Tag Archives | Banana Bread

MCLV Mange| Blueberry Banana Bread

I love zucchini and banana bread, and I’m always looking for yummy new variations to try out. So when I had some leftover blueberries in the fridge and some ripe bananas in the fruit bowl, I decided it was time for a new banana bread recipe!

Blueberry Banana Bread Vegan Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

Blueberry Banana Bread {Vegan & Gluten-Free}

Ingredients:

Directions:

  1. Preheat oven to 350ºF.
  2. Make flax eggs and set aside (Combine warm water + ground flax seeds in a large bowl and let them sit)
  3. Whisk together the flour, baking soda, salt, nutmeg and cinnamon in a medium bowl
  4. Add the lemon juice, coconut oil, sugar, and mashed bananas to the flax mixture. Gradually add the dry ingredients to the wet mixture. Finally, fold in the blueberries, just mixing until combined.
  5. Spray + line a loaf pan with parchment paper. Cook for 1 hour, and check if they’re done by inserting a toothpick or fork. If they come out clean, you’re done. Otherwise leave in the oven for 5-10 more minutes.
  6. Cool for 10 minutes after you take it out of the oven, and then remove from the pan to finish cooling on a rack.

Happy Baking!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange: Skinny Chocolate Banana Bread

What’s better than banana bread?

Healthy chocolate banana bread, obviously!

I love baking and I love making healthy new treats, so remaking a classic, albeit somewhat unhealthy, recipe is always a challenge. Enter the skinny chocolate banana bread – It’s vegan, gluten-free, and paleo, delicious, and packed with nutrients.

Skinny Chocolate Banana Bread Vegan Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe Dairy-Free Grain-Free

Ingredients:

  • 1 Cup flour {I use an almond meal blend from Bob’s Red Mill}
  • 1/2 Cup Oats {Again – Bob’s Red Mill. I wonder if I can get sponsored by them?}
  • 1/2 Cup raw cacao or cocoa powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1/2 Cup sweetener {coconut sugar, maple syrup…}
  • 1/4 Cup melted oil {coconut for me!}
  • 3 Ripe bananas
  • 1 Teaspoon vanilla extract
  • 1/2 Cup water

*I sprinkled this batch with slivered almonds & a few chocolate chips – A pretty and delicious topping

Directions:

  • Preheat oven to 350 & line a 9×9 pan with parchment paper
  • Whisk together dry ingredients
  • In a separate bowl, mash bananas with a fork or throw your nanners into a food processor
  • Add the oil and vanilla to the bananas plus 1/4 cup of the water – Mix well
  • Pour the wet ingredients over the dry & stir until combined – Add water by the tablespoon if needed to achieve desired consistency
  • Pour batter into the prepared pan and bake at 350 for 40 minutes, or until a toothpick comes out clean after being inserted into the center
  • Be sure to give yourself 10-15 minutes to sit & cool before removing from the pan or slicing
  • Enjoy!!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

Coconut Vegetables // Farmer’s Market Fare // Vegetable Lasagna // Super Charge Me Cookies // Mac n’ Cheese // Energy Bites // Sunday Preparation // Hemp Salad // Tuscan Baked Quinoa // Spicy Peanut Stirfry // Mini Polenta Pizzas // Indian Feast // Healthy Treats // Bacon Deviled Eggs // Vegan Gluten-Free Pizza // Peanut Butter Cookies // Soft Serve Ice Cream // Coconut Cookie Cake // Gluten-Free Protein Cake // Vegan Chocolate Cheesecake //  Peanut Butter Banana Cookies // Gluten-Free Sweet Potato Muffins // Pumpkin Chocolate Chip Bars // Pumpkin Biscuits // Coconut Cashew Cookies //Banana Bread Macaroons // Crackling Cauliflower // Raw Salted Caramel Chocolate Pecan Torte // Vegan Ice Cream // Gluten-Free Vegan Cinnamon Blondies // Infused Water // Protein Smoothie // Stir Fry // Healthy Protein Snacks // Homemade Larabars // Vegan Buddha Bowl // Butternut Squash Mac n’ Cheese // Tomato & Bean Salad // Peanut Butter Cookies // Vegan Snowball Cookies // Coconut Chia Overnight Oats // Quick Midweek Saute // Hearty Breakfast Oatmeal // Peanut Butter Smoothie // Double Chocolate Chip Cookies
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MCLV Mange: Banana Bread Macaroons

Do you love macaroons? Do you love banana bread? Those are both rhetorical questions, obviously…

This delicious recipe filled with healthy, whole foods combines those two and brings you the cookie of 2014 – Banana Bread Macaroons.

{But really – Who’s in charge of those kind of trends? And more importantly, can I be on the committee?}

Banana-Bread-Macaroons-Vegan-Gluten-Free

Ingredients:

  • 1 Ripe Banana
  • 2 Cups Coconut {Shredded or Flaked}
  • 1/2 Cup Flour {I used coconut, but you could use almond or cashew meal as well}
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Sweetener {Maple syrup is always my first choice!}
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Cinnamon

Directions:

  • Set oven for 350 degrees
  • Combine ingredients {Simple, right?}
  • Roll batter into balls & place on a parchment paper lined cookie sheet
  • Bake for 18-20 minutes – They should start to show a little color on top when they’re done
  • Allow to cool for 10-15 minutes before taking them off the baking sheet

These are almost as addicting as the Coconut Cashew Cookies that I shared at the end of December. They’re basically the perfect bite-sized comfort food that’s easy to make & filled with good-for-you whole foods.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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