I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.
However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂
This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!
I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀
I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.
I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀
We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.
My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.
The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!
Handful of Chopped Walnuts (optional but delicious!)
Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
Let cool completely before removing from pan and slicing. Store in an airtight container.
I had the extreme pleasure of going to a friends house this past week and witnessing a special dessert being made called fastelavensboller; basically cardamom yeast buns filled with whipping cream. She is from Norway and these mark the beginning of Lent in her country. A link to the recipe can be found here. She made hers basically the same way, although she used regular all-purpose flour for the buns and filled them with a raspberry whipping cream. They were decadent and so delicious. Not to mention pretty! She put hers into heart shaped tins for a special Valentine’s Day twist. It was such a fun project and I felt so honored to be able to share in it! I can’t wait to try making them myself! Below are a few photos that documented the process.
I am into FAST recipes these days. But of course they still have to be delicious. And obviously were in the full swing of fall so they either need pumpkin or apples involved somehow. Which gives us this super moist, super yummy Praline-Apple Bread. I love quick breads, especially ones that are topped with a gooey praline topping. The chunks of apples, bursts of cinnamon chips and crunchy, toasted pecans make this bread perfect for a brunch, snack or after dinner dessert! I took it to a mommy/baby play date and it was almost gone by the time we left! I call that a successful recipe!
2 c. Finely Chopped, Peeled Jonagold Apples (or golden delicious, granny smith, etc. It ended up being about 3 large apples.)
1½ c. Cinnamon Chips
1 c. Chopped Pecans, toasted
½ c. Unsalted Butter
½ c. Dark Brown Sugar, firmly packed
½ t. Pure Vanilla Extract
Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
In the bowl of an electric mixer, beat the sour cream, sugar, eggs and vanilla on low speed for 2 minutes or until blended.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and apple pie spice. Add to sour cream mixture, beating just until blended. Fold in apples, ½ cup of pecans and 1 cup of cinnamon chips. Pour batter into loaf pan and sprinkle with remaining pecans and cinnamon chips, lightly pressing them into the top of the batter.
Bake for 1 hour to 1 hour and 5 minutes or until a tester inserted in the middle comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning (I missed the tip about the foil and my edges were well done so I strongly recommend doing it.) Cool in pan on wire rack, placed over a baking sheet, for 10 minutes; remove from pan to wire rack.
Bring butter and brown sugar to a boil in a medium, heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and spoon over top of bread. Let cool completely. Store in an air-tight container.
Believe it or not, there are some people on diets this time of year. Yes, DIETS, preparing/starving themselves for the two month long eat-o-rama that begins around mid-November and doesn’t stop until somewhere around the new year. I myself believe in moderation and balance and try to get plenty of exercise and eat an overall healthy diet (I definitely do NOT believe in starvation and “diet” trends). And I am most certainly planning on indulging during the holidays but in moderation.
So, for those more health-conscious readers out there like myself, I thought I would provide you with some healthy dessert options for you to bring to those family get-togethers. Some are most definitely more healthy than others; there are low-fat, low-calorie, high-protein, low-sugar, etc. Options! That’s what I’m all about. 🙂 I’ll definitely be testing a couple (the Date Bars and Honey-Almond Cake are calling my name!) to see if they are worthy of the upcoming family festivities. I’ll post my results!