Healthy Recipes Zucchini Bread

Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!

INGREDIENTS

  • 1 cup white, unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 11/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
  • 1/2 cup white granulated sugar
  • 1/4 cup honey
  • 1/2 cup plain, non fat greek yogurt
  • 2 large eggs
  • 6 tablespoons coconut oil, melted and cooled

INSTRUCTIONS

  1. Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
  2. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
  3. Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
  4. In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
  5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
  6. Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
  7. Wrap bread in plastic wrap and store at room temperature for 3 days.

Food recipes from www.tasteslovely.com

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!

I cringe over some of the breakfast television shows I watched as a kid growing up.

Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.

While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS
HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

For the bars

  • 3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
  • 1 cup vanilla protein powder (optional)
  • pinch sea salt
  • Cinnamon
  • 1/4 cup granulated sweetener of choice
  • 1/2 cup overripe mashed banana (about 2 small)
  • 1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
  • 1/2 cup drippy cashew butter (can sub for any nut or seed butter)
  • pinch vanilla extract
  • 1/2 cup + milk of choice*

For the high protein frosting

  • 2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Milk to form batter

For the coconut butter frosting

  • 1/2 cup coconut butter, melted
  • 2 T coconut oil, melted
  • 1 tsp maple syrup

Instructions

  1. Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
  2. In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
  3. In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
  4. For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
  5. Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.

You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package.

These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.

I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. Use feta and substitute oregano for the other herbs for a Greek flavor.

I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.

Any way you put these together, they will be great.

Baked Eggs in Bread Bowls
Baked Eggs in Bread Bowls

Ingredients

  • Crusty dinner rolls, as many as you choose
  • Eggs, large, one for each roll
  • Mixed herbs, chopped, such as parsley, chives & tarragon, about 1 teaspoon for each roll
  • Heavy cream, 1 teaspoon for each roll
  • Salt and pepper
  • Parmesan cheese, grated, as much as you want to sprinkle on each roll

Directions

  1. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

You can find complete recipes of this Baked Eggs in Bread Bowls in noblepig.com

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Ingredients

Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts

Instructions

  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

COCONUT LIME SHORTBREAD COOKIES

COCONUT LIME SHORTBREAD COOKIES

Today I thought we’d take a trip back down into the blog’s archives to revisit one of my all-time favorite cookie recipes.

I actually posted the recipe for these cookies back in my very first year of blogging, and they’ve been getting progressively buried in our cookie archives ever since. But I still make them every single year around the holidays, and can hardly believe their buttery, citrusy, sweet goodness each time I do. They are just the best!!!

Even better, they’re super nice and sturdy, which has made them my go-to recipe for cookie exchanges over the years. I must admit — I have received many a box over the years that has been full of cookie crumbles, especially when shipped through the mail system. But when packed correctly, I promise that these cookie will hold up well even when being shipped across the country, or carried in a toddler’s wobbly path down the street to a neighbor. 🙂 I’ve given them out for years, and they always receive rave reviews.

So, as is my annual tradition, a friend and I actually made a quadruple batch of these this month to get ready for the holiday season. Half of mine were packed up to give out as part of the World’s Largest Cookie Exchange that I’m participating in with Better Homes & Gardens, and half went in the freezer to have on hand for last-minute holiday gatherings and such. (Ok, actually we couldn’t wait and some friends helped demolish a few dozen of them early while cheering on our Royals during the World Series, which I have to think helped contribute to their sweet win, right?! Right.)

So let’s make some more together, and spread the sweet cookie love!

Alright, well first off, I want to give credit where credit is due. I actually received this recipe after begging for it at a bridal shower 6 years ago with my friend, Amy. Her aunt, Bonnie, is a fantastic baker and always goes all-out making amazing spreads of sweets and bars and cookies for parties. And at this particular shower, the fruity-dessert lover in me was immediately drawn to the cute little handwritten sign that said coconut-lime shortbread cookies.

In the middle of the freezing winter in Kansas, these sounded like a taste of no less than tropical paradise.

Turns out…they were just that.

COCONUT LIME SHORTBREAD COOKIES
COCONUT LIME SHORTBREAD COOKIES

INGREDIENTS:

COCONUT LIME SHORTBREAD COOKIE INGREDIENTS:

  • 1/2 cup shredded coconut, toasted
  • 1/2 cup granulated sugar
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces

LIME GLAZE INGREDIENTS:

  • 2 cups powdered sugar
  • 1 teaspoon lime peel
  • 1 tablespoon lime juice
  • 2-3 tablespoons water

DIRECTIONS:

TO MAKE THE COCONUT LIME SHORTBREAD COOKIES:

  1. Preheat oven to 325°F.
  2. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined. Gradually add in the butter pieces and pulse until the mixture is smooth and combined. (The dough will appear fairly dry.)
  3. Transfer to a very large bowl, and knead dough until smooth. (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.) Shape dough into a ball, then divide in half.
  4. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.

You can find complete recipes of this COCONUT LIME SHORTBREAD COOKIES in gimmesomeoven.com

Gingerbread cake with caramel biscuit icing

Gingerbread cake with caramel biscuit icing

This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut ‘snow’.

Gingerbread cake with caramel biscuit icing
Gingerbread cake with caramel biscuit icing

Ingredients

  • 150ml full-fat milk
  • 3 tbsp black treacle
  • 225ml vegetable oil, plus a little for greasing
  • 375g plain flour
  • 3 tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 375g light brown soft sugar
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • 3 good pinches of ground cloves
  • 300ml buttermilk
  • 3 large eggs
  • 3 tbsp dark rum (optional – replace with extra milk, if you like)
  • 1½ tsp vanilla extract

For the caramel biscuit icing

  • 250g pack slightly salted butter, very soft
  • 600g icing sugar, plus a little extra for dusting
  • 300g full-fat cream cheese
  • 2 tsp vanilla bean extract
  • 200g smooth caramelised biscuit spread (I used Lotus Biscoff biscuit spread)
  • 50g desiccated coconut, to decorate
  • silver edible glitter (optional)
  • gingerbread shapes (see tip)

Method

  1. Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don’t have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
  2. Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add 1/2 tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
  3. In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don’t do this until they’ve had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months – the texture and flavour will be all the better for it.

You can find complete recipes of this Gingerbread cake with caramel biscuit icing in bbcgoodfood.com

CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS

CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS

I was asked to participate in the #USCranberries program, sponsored by the Cranberry Marketing Committee. Although I have been compensated, all views are my own. This post also contains affiliate links for your convenience.

One of my favorite ever flavor combinations is cranberry and orange, so today’s recipe for cranberry orange bread is one of my absolute favorite treats to make.

It all started when my mom convinced me to try mixing cranberry juice into my orange juice. The tart flavor of the cranberry perfectly balances the sweetness of the orange. Cranberry orange juice is still my favorite drink, but it’s gone far beyond just juice now. I absolutely love the tartness of cranberries and how they can complement a sweet salad, baked good, or even soup so well.

The recipe I’m sharing today is one that I got from my good friend Kristin. She made it for a baby shower we hosted together a couple of years ago, and I knew I had to have it. I recently found out that my local Whole Foods actually sells frozen cranberries, which are absolutely perfect for this recipe. And knowing that there are frozen cranberries available all year long opens a huge door of possibilities for me and my cranberry orange addiction. They will be perfect for adding a zing of flavor and bling of color to this cranberry and mixed green salad.

The bread is fairly simple to make but does take a little bit of time because you start out by chopping all of the cranberries in half. But I’m getting ahead of myself, let’s start at the beginning.

CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS
CRANBERRY ORANGE BREAD RECIPE WITH FREE PRINTABLE GIFT TAGS

Ingredients

  • 4 cups flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 cups sugar + 1/4 cup to put on top of the cranberries
  • 4 cups fresh or frozen cranberries cut in half
  • 2 Tbs grated orange rind
  • 2 eggs
  • 1 cup orange juice
  • 1 cup water
  • 2/3 cup vegetable oil
  • 2 cups chopped pecans or walnuts

Instructions

  1. Slice cranberries in half. Top with 1/4 cup sugar then set aside.
  2. Mix together flour, baking soda, and salt. Set aside.
  3. In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.

You can find complete recipes of this Cranberry Orange Bread Recipe in playpartyplan.com

VEGAN GREEN GODDESS MELT SANDWICH

VEGAN GREEN GODDESS MELT SANDWICH

Chunky white beans, artichoke hearts and creamy avocado slices are drizzled with garlicky pesto sauce, stuffed between bread slices and grilled until golden and delicious to create this comforting and flavorful vegan green goddess melt sandwich.

Let’s just look past the fact that I named this a “melt sandwich” but nothing is technically melting here. Yeah, I kind of named it that to draw you in, but now that you’re here, listen up: if you were to take a bite of this sucker with a blindfold on, you’d never ever know that you were eating something that wasn’t melted. I promise.

Mashed up beans, pesto sauce and avocado are all things that get soft and squishy when heated, even if they don’t technically melt. But isn’t soft and squishy the whole point of eating melty food? If you really, really want to, you can throw some vegan mozzarella shreds on here, but you don’t need to at all.

All of my squishy sandwich fillings for this one happened to be green, and I’ve been seeing so many beautiful recipes for green goddess everything gracing the internet lately, I figured it was about time I threw in my own contribution. This sandwich turned out to be perfectly springy, sloppy and delicious, and it takes all of twelve minutes to throw together.

VEGAN GREEN GODDESS MELT SANDWICH
VEGAN GREEN GODDESS MELT SANDWICH

Ingredients

  • 1/2 cup cooked or canned cannellini beans, drained and rinsed
  • 1 tbsp. vegan pesto sauce ( store-bought or homemade ), plus extra, to taste
  • 2 slices good sandwich bread
  • 2 artichoke hearts (canned or frozen and thawed), coarsely chopped
  • about 1/4 cup baby arugula or spinach leaves
  • 1/2 avocado, sliced thinly
  • salt and pepper to taste
  • olive oil, for grilling

Instructions

  1. Place beans into a small bowl and mash with a fork until chunky. Stir in pesto. Spread on one of your bread slices. Top with artichoke hearts, followed by spinach or arugula, then avocado slices. Drizzle with as much additional pesto as you like between layers. Sprinkle with salt and pepper to taste and top with remaining bread slice.

You can find complete recipes of this GREEN GODDESS MELT SANDWICH in connoisseurusveg.com

Greek Yogurt Pumpkin Banana Bread

Greek Yogurt Pumpkin Banana Bread

This lightened-up Greek Yogurt Pumpkin Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Not quite pumpkin bread, not quite banana bread, it combines hints of both to create a healthy and delicious fall-inspired snack.

Allow me to introduce you to the product of my indecisiveness — also known as pumpkin banana bread. Because why force yourself to decide between pumpkin bread and banana bread when you can have both in one ridiculously soft and tender loaf, amiright? And why go through the hassle of making two separate loaves when when you can combine the two and have the best of both worlds?

That, my friends, is what we call winning at life.

Actually… that’s what we call spur-of-the-moment “toss everything into a bowl and hope for the best” baking experiments gone [mercufully] right… but it sounds so much better when I act like I actually planned for things to turn out that way.

The truth is that I was originally planning on sharing a pumpkin pancake recipe with you guys today… until a few things got in the way of my carefully scribbled out plans.

Greek Yogurt Pumpkin Banana Bread
Greek Yogurt Pumpkin Banana Bread

Ingredients

  • 1½ cups (150 g) all-purpose flour*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 2 large eggs, lightly beaten
  • 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
  • 1/2 cup (120 g) pumpkin puree
  • 1/2 cup (115 g) plain Greek yogurt
  • 1/4 cup (60 ml) maple syrup
  • 1/4 cup (50 g) brown sugar
  • 1 tsp vanilla extract
  • Optional add-ins: 1/2 cup (45 g) chocolate chips/raisins/nuts/etc.

Directions

  1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
  3. Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.

You can find complete recipes of this Greek Yogurt Pumpkin Banana Bread in runningwithspoons.com

VEGAN BANANA BREAD WITH WALNUTS

VEGAN BANANA BREAD WITH WALNUTS

Super moist vegan banana bread with walnuts.  A few simple ingredients bring this recipe together!

This vegan banana bread with walnuts is a perfect breakfast. It’s quick, easy to make and the kids will love to help out. My daughter is always eager to smash the bananas and add the ingredients to the bowl. And once the sweet aroma of banana bread fills the house, she is just as eager to enjoy a slice, or 2.

And that means, this super moist, vegan banana bread doesn’t last in our house!

If walnuts aren’t your thing, try adding pecans, chocolate chips, or maybe dried cranberries. Feel free to play around with the additions. If you’re looking for a more classic style banana bread, it is also great plain.

So don’t let those ripe banana’s go to waste!

When I make this banana bread in advance (such as the night before) I love to use these mini loaf pans (this recipe makes 3 mini loaves). They allow me to enjoy a fresh warm loaf of vegan banana bread that night; while keeping the other 2 loaves untouched for breakfast the next morning.

Win-win!

VEGAN BANANA BREAD WITH WALNUTS
VEGAN BANANA BREAD WITH WALNUTS

Ingredients

  • 4 ripe organic bananas (about 14oz or 380g peeled)
  • 1 and 1/2 cups organic all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of nutmeg
  • a pinch of salt
  • 1/3 cup coconut sugar, or organic brown sugar
  • 1/4 cup refined coconut oil, melted
  • 3 Tablespoons chopped walnut pieces

Instructions

  1. Start by preheating your oven to 350ºF, greasing your bread pan and chopping your walnuts into smaller pieces.
  2. In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg and salt and set aside.
  3. In a separate bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine though.
  4. Add the sugar and oil to the bananas and mix until evenly combined.

You can find complete recipes of this VEGAN BANANA BREAD WITH WALNUTS in whereyougetyourprotein.com