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.
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
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.
This Eggnog Layer Cake is super moist, fluffy and FULL of eggnog flavor! It has more than one cup of eggnog between the cake and frosting, as well as rum flavoring in the frosting. So good and perfect for Christmas!
Speaking of Christmas, can you believe it’s a week from Friday?! The hubs and I finally started our Christmas shopping this weekend and it was crazy out there. Everything is super busy and people are generally a little nutty.
We actually got a lot done though, which was a relief.
Soon, I’ll hopefully get around to planning meals for the days around Christmas. The hubs is actually going to be getting his wisdom teeth pulled (yes, at the age of 30) so I imagine I’ll need to plan some softer foods as well. I have no doubt eggnog will be in the mix.
Eggnog is easily a favorite for us and there is no mistaking it’s presence in this cake. If you’re wondering which one I used in this cake, it’s the Souther Comfort regular eggnog. It’s our favorite and we pretty much stick to that one.
To put the cake together, start by creaming the butter and sugar. This step is very important. Creaming the butter and sugar actually creates bubbles which will expand as the cake bakes, resulting in a light and fluffy cake. If you don’t cream them enough, you will end up with a denser cake than intended. And that would be sad.
The other important thing about creaming is that the butter needs to be room temperature. If it’s too cold, the sugar won’t incorporate well. If it’s too warm, the air bubbles will collapse.
1 1/2 cups sugar
3/4 cup salted butter, room temp
1 tsp vanilla extract
1/2 cup sour cream
6 egg whites
2 1/2 cups all purpose flour
4 tsp baking powder
3/4 tsp nutmeg
3/4 cup eggnog
1/2 cup water
1 1/4 cups butter
1 1/4 cups shortening
10 cups powdered sugar
1/2 cup eggnog
1 tbsp rum extract
3/4 tsp nutmeg
Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
Beat butter and sugar until light in color and fluffy, 3-4 minutes.
Add vanilla extract and sour cream and mix until combined.
Add egg whites two at a time, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
In a separate bowl, combine dry ingredients. In another bowl or measuring cup, combine eggnog and water.
Had half of the dry ingredients to the batter and mix until combined. Add eggnog/water mixture and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
Divide batter evenly between the three 8 inch pans and bake for 21-24 minutes, or until a toothpick inserted comes out with a few crumbs.
Allow cakes to cool in pans for 2-3 minutes, then remove to cooling rack to cool completely.
While cakes cool, make the frosting. Beat the butter and shortening together until smooth.
Add half of the powdered sugar and beat until smooth.
Add eggnog, rum extract and nutmeg and beat until smooth.
Add remaining powdered sugar and beat until smooth.
I LOVE the flavors that go hand-in-hand with autumn baking. Apples and cinnamon, caramel, and pumpkin…ahhhh. This is my favorite season. ;0) – We have a few fall favorites in our recipes section, but this delicious homemade Pumpkin Spice Cake from scratch tops the list. It’s the perfect blend of spices & pumpkin…it is tender and flavorful, and with our spiced cream cheese frosting, there is just nothing better!
If you’ve been searching for a wonderful homemade pumpkin spice cake recipe–I’m happy to tell you that this is the one!
2 3/4 cups (360g.) all-purpose flour
1 Tablespoon (15g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoons (2g) nutmeg
1/2 teaspoon ginger
2 cups (400g) granulated sugar
1/2 teaspoon (3g) salt
1 1/2 sticks (12 tablespoons) (170g) unsalted butter – do not soften in the microwave – I cut mine into 1/2 inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
4 large eggs
1/4 cup (54g) vegetable oil
1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
2 teaspoons (4g) cinnamon
1/2 teaspoon (1g) nutmeg
1 teaspoon ground ginger (2g) *sift if clumpy
6 – 6 1/2 cups confectioners’ sugar, sifted
2 teaspoons (8g) vanilla extract
This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
You can find complete recipes of this PUMPKIN CAKE (SCRATCH RECIPE) in mycakeschool.com