I originally shared this Paleo Banana Bread recipe in 2013. It’s received hundreds of glowing reviews and remains one of the top three recipes on my blog…for good reason! It’s easy to prep with no mixer required, has short ingredients list, is gluten-free and Paleo-friendly and tastes delicious. I’ve made this recipe over and over again and I’m always amazed by how similar it tastes to regular banana bread.
Banana bread lends itself so well converting to Paleo Banana Bread for a few reasons.
The bananas are already so naturally sweet that you don’t need to add much more to it.
Banana bread is so versatile in general. I’ve gotten pretty crazy with modifications to regular banana bread in the past and it’s very forgiving.
The bananas add so much moistness to the bread and they’re a perfect complement to the more dense almond and coconut flours.
I used this recipe from Comfy Belly as my base to create my Paleo Banana Bread recipe and modified based on multiple rounds of testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.
I loved the way this Paleo Banana Bread turned out and I am pretty confident that you could serve this to anyone – regardless of their dietary preferences or restrictions – and it would be a winner!
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup of almond flour
1/4 cup of coconut flour
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of maple syrup
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
Tis the season for a non stop supply of cookies, candy, and desserts staring you in the face. I have a serious weakness for dessert, especially Christmas treats, I can’t keep my hands off of them. If you have the same problem as me, then it is essential that you make these Cinnamon Apple Energy Bites and keep them on hand at all times to ward off that craving for cookies!
Lately I feel like all I’ve been doing is shoving one cookie after another in my mouth. Don’t get me wrong, they have all been delicious, but I’m starting to get a little disgusted with myself. I know it’s the time of the year when overindulging is expected, but I really don’t want January to come and find out I have to run off 10 extra pounds of gingerbread, eggnog, fudge, and peppermint ice cream! To help combat my sugar cravings I decided to make a healthier snack that would still let me feel like I was eating a sweet treat.
These Cinnamon Apple Energy Bites are the perfect cure to quiet down anyone’s sweet tooth. The best part is they are guilt free, unlike those 3 cookies I shoved in my mouth yesterday! The energy bites are a combination of dried apples, oats, almonds, dates, cinnamon, allspice, and a little bit of maple syrup. To make them, start by soaking the dates in hot water for about 10 minutes. Then add all of the ingredients to a food processor or high-speed blender and blend them until they form a paste/dough consistency. You may need to add a couple of tablespoons of the water that the dates soaked in if you find the mixture isn’t combining.
1 cup dried apples (not freeze dried)
1/2 cup medjool dates, pits removed
1/2 cup unsalted dry roasted almonds
1/2 cup old fashioned oats
1 T. maple syrup
1 t. cinnamon
1/8 t. allspice
2 T. water, more if needed
Soak the dates in hot water for 10 minutes.
Add all of the ingredients to a food processor or high speed blender and blend until the mixture turns into a paste or dough like consistency.
You can find complete recipes of this CINNAMON APPLE ENERGY BITES in reciperunner.com
Slow Cooker Cinnamon Roll Pull Apart Bread is a simple recipe that combines the best part of your favorite monkey bread and homemade cinnamon rolls in a perfectly snackable treat cooked in your crockpot. Ooey gooey, soft and buttery sweet cinnamon roll morsels that you pull apart in little bite-sized pieces. Pure heaven!
We are so excited to be partnering with International Delight® to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course when I started thinking about the frosting for this recipe I thought of International Delight.
My whole family loves cinnamon rolls, but to be honest some days I am just not about making and rolling out dough. Last weekend I wanted something that was just as fabulous but something sooo much easier. So, I decided to create a bite size cinnamon roll drizzled with the most amazing frosting. Truly like a bite of your favorite cinnamon roll.
It all starts out with freezer dinner rolls they are utterly convenient but if you prefer you can just whip up a loaf of homemade bread dough and substitute that. The dough balls are coated in butter and tossed in cinnamon sugar. They are cooked in the crockpot and the sugar becomes ooey gooey delicious! As if they aren’t perfect enough they are topped with a cream cheese frosting that will blow your mind.
My family loves finger food so I have to say this pull apart bread was absolutely heavenly. A sweet and tender bite size pastry bursting with spicy sweet cinnamon and covered in the most glorious cream cheese frosting. We all stood around the slow cooker and devoured these little tasty treats. It is the easier cinnamon roll ever.
Ok, so it is not rolled up but the dough is rolled in cinnamon sugar and inspired by the illustrious cinnamon roll so I decided to keep the name.
24 frozen dinner rolls
2 sticks (16 tablespoons) butter. melted
1 1/2 cups packed light brown sugar
3 tablespoons ground cinnamon
Cream Cheese Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons International Delight French Vanilla Creamer
1/4 teaspoon salt
Place frozen dinner rolls on clean counter top or cutting board to thaw enough to cut, about 15-30 minutes.
Meanwhile: melt butter in medium bowl and prepare cinnamon sugar.
To prepare cinnamon sugar, combine brown sugar and cinnamon in a 1 gallon resealable plastic bag. Seal and shake to combine.
Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker
brush butter up the sides or use a paper towel. Set aside.
Using clean kitchen shears, cut dinner rolls into 1/4’s. Place a handful of the cut rolls into the butter.
Stir to coat. Remove from butter and toss in cinnamon sugar.
Place half of the cinnamon roll bites into the slow cooker in an even layer.
Repeat to make 2 even layers. Pour any remaining cinnamon sugar over top and pour remaining butter over top.
Cover and cook on high for 1 1/2-3 hours (mine were perfect at 1 hour 45 minutes).
Start the apple season off with some Gluten Free Apple Pull Apart Bread. This trendy bread is a mix between a cinnamon roll and cinnamon loaf bread. Now you can enjoy a gluten free apple pull apart bread that is also dairy free, egg free, nut free and Vegan.
Apples showing up in Fall means we’ll start the long transition to cooler weather. Apple and pumpkin recipes are popping up everywhere. I even asked all of you what you’d like to see next, either pumpkin streusel muffins or this apple pull apart bread. And DANG. Apple kicked some serious butt leave the poor pumpkin muffins in the dust. But I can’t blame you. I’ve seen so many version of apple pull apart breads lately on Pinterest. This is one of those ‘must try’ recipes. After all, it must be good if everyone else trying it. <—– peer pressure. gotta love it, right? 😉
I love fall but always find myself struggling a bit to make that transition. I feel like I just got the hang of having 2 energetic boys home all Summer. It’s like we just figured out what to expect, and then things change with school starting. School is not going to be a picnic in the park, or so I’ve heard. I’ve been told by the parents of older kids, 2nd grade is hard. The homework is different and the curriculum also includes first communion and first reconciliation (our school is Catholic)
So it’s a transition in season and in life.
3 cups gluten free white all purpose flour mix
1¼ cup + 2 tbsp milk of choice
1 rapid yeast packet or 2½ tsp
3 tsp xanthan or guar gum (omit if mix already contains gum)
½ tsp salt
¾ cup sugar
2 Tbsp melted vegetable shortening + extra for parchment paper
3 Tbsp shortening
3 small apples (thinly cut)
¾ cup brown sugar
2½ tsp cinnamon
1 cup powdered sugar
4 tsp water
Heat ¼ cup of milk of choice to 100 degrees. Add yeast and set aside for until foaming.
Mix all dry ingredients for the dough. Combine yeast, melted shortening and remaining milk of choice.
Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes. Work on apples while waiting.
Wash, peel and core apples. Thinly slice apples into small bite size bits, set aside until needed.
Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 16×20 inches.
I’ve blogged before about my love of breakfast foods. I could eat it any time of the day, and it’s fairly common to come over to the Merkley home on an evening and find us eating French Toast or Pancakes. Breakfast recipes are just that great! I feel like we don’t get to eat them often enough in the mornings since we’re usually in a rush, but we occasionally get to enjoy them on the weekends and holidays. One holiday we always have breakfast is on Mother’s Day. And usually I’m not the one that has to bake it!! 😉
This is day I enjoy. The hubby and kiddos go all out to serve their mama, and I admit – I LOVE it! It’s nice to be catered to every once in awhile, and Mother’s Day is a holiday I’ve come to look forward to. 🙂
One of my favorite recipes to enjoy on this day is French Toast, and more particularly French Toast Bake. It is simple to make and is beyond delicious!!
1 loaf sourdough bread (we used Pepperidge Farm loaf)
2 cups milk
½ cup heavy cream
¾ cup sugar
2 TB vanilla
½ cup flour
½ cup brown sugar
1 tsp. cinnamon
¼ tsp. salt
½ cup cold butter, cut into pieces
Cut loaf into cubes and place evenly in a greased 9×13 pan.
In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
Cover your pan with Saran Wrap and refrigerate overnight.
Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
You can find complete recipes of this French Toast Bake in lilluna.com
Chewy Ginger Cookies are the ultimate fall and holiday cookie, full of warm spices and molasses, they’re easy to make and your whole house will smell amazing.
We make these chewy Ginger Cookies every year. They’re not very flashy, but they are delicious. The spices are just perfect, and even though they spread out while they bake, they stay nice and chewy. A batch of these will put you in the holiday mood, guaranteed.
This recipe comes from our good friend Liz. When my girls were very young she opened up her sunny kitchen to them for an afternoon of holiday cookie baking. They made a huge mess and many cookies that day, but these were the memory makers. They scent the kitchen and are absolutely addictive when eaten warm from the oven. Thanks Liz—not only for giving us a favorite family recipe but for introducing my girls to the joys of baking. I would have been too preoccupied with the devastation in my kitchen to have pulled it off. Once flour gets into the nooks and crannies and crevices of a kitchen it’s pretty much there for good…just like the image I carry with me of my girls dusted in white, proudly tasting their cookies.
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
Do you have any traditions in your family that are almost “institutional”? You know, certain established practices that you wouldn’t DREAM of missing? That, in a nutshell, is what our “Middle-of-the-Night” parties have become. If you’ve been a longstanding follower of The Café, you might remember these crazy events, if not, you can read all about them here or here.
With our daughter, her husband and four lovely children living in London, we can hardly wait to make fun, special family memories whenever we have the privilege of visiting each other on either side of “the pond”. One of our traditions is these delightful wee hours of the morning rendezvous’ that have become almost legendary. We make sure to include one of these celebrations, at an unannounced time, during their visit (and believe me, we are repeatedly reminded about them!). Our girlies love them, but they are also quite magical times for Grammy and Papa Scott.
We ran into a bit of a snag this time, however. It was the last night before their return flight to London, so the girlies had rightly surmised this would indeed be, “the” night for the special celebration. Grammy had mixed up the dough for these yummy, I Want to Marry You Cookies, and had planned to serve them warm, with china plates, candlelight and fancy glasses of cold milk. Papa was all set to document the party with his camera.
1 cup butter
1 ¼ cups light brown sugar
½ cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
1 cup uncooked rolled (or old fashioned) oats – not quick oats.
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 cup white chocolate chips, extra for garnishing, if desired*
1 cup semi-sweet chocolate chips, extra for garnishing, if desired*
1 cup roughly chopped, toasted pecans, extra for garnishing, if desired*
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, ½ teaspoon salt, and cinnamon and mix together.
Stir in the white chocolate chips, chocolate chips and pecans.
Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance.
The Best Chewy Oatmeal Raisin Cookie recipe – perfect texture, full of oats, raisins, and nuts.
I’ve been searching for the perfect oatmeal raisin cookie recipe but every one I tried was either too flat or too cakey. I wanted a really chewy cookie. After trying probably four recipes I started thinking of my tried and true favorite chewy chocolate chip cookie and thinking about how perfectly chewy it was because of the melted butter in the dough. So I started with the base of that dough and after several adjustments on raisins, cinnamon, and oatmeal I came up with this. This is a keeper!
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted (1½ sticks)
1 cup packed brown sugar
½ cup white sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 egg yolk
1 ½ cups old-fashioned oats
1 heaping cup raisins
½ cup chopped walnuts or pecans (optional)
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!
Melt butter and let cool slightly.
Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
Low Fat Oatmeal Banana Apple Breakfast Muffins – A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you’ll never miss it.
Oatmeal Apple Banana Low Fat Muffins are a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast.
These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.
1½ cups large rolled oats
1 cup 60% whole wheat flour ( you can use all-purpose flour if you prefer)
3 tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
4 tbsp vegetable oil
6 tbsp sugar
⅔ cup milk
1 cup mashed ripe banana
1 cup grated unpeeled apple (approximately one large apple)
Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
Beat together the eggs. oil and sugar until fluffy.
Blend in the milk.
You can find complete recipes of Oatmeal Apple Banana Low Fat Muffins in rockrecipes.com
This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. It’s cinnamon roll meets cake in an easy mug cake form.
I’m pretty excited with how this mug cake turned out. It may be my new favorite. I especially love how the cinnamon swirls separate pieces of cake, just like they do for cinnamon rolls, so you can actually pull this apart and eat it with your hands if you wanted to.
My feed has been filled with “first day of school” stuff. Even though I’ve been in California for more than a decade, it still is mind boggling to me that school starts in August. Growing up in NY, Labor Day signified the end of the summer and the start of school. It must suck to start school in early August when the weather is still so nice and everyone is still in summer mode. But maybe once I have kids I’ll be looking forward to school starting as soon as possible. Until then, I’m trying to get as much of my summer to-do list done as possible this month.
This cake does take a little more effort than a regular mug cake because you have to do the cinnamon sugar swirl and the frosting, but it comes out so pretty and it’s well worth the effort.
4 tbsp all purpose flour
3 tsp granulated white sugar
1/4 tsp baking powder
1/8 tsp cinnamon
1/16 tsp nutmeg
3 tbsp fat free milk
1/2 tbsp vegetable oil
1 1/2 tbsp brown sugar
1/8 tsp cinnamon
1/2 tbsp butter
Frosting (makes enough for 2)
1/2 tbsp butter
1 tbsp cream cheese
2 – 2 1/2 tbsp powdered sugar
Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.
In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.