Good Morning ☀️ and happy Friday beauties ❤️ The days have been throwing me off all week. Starting to really feel like fall, and with that I did some baking this week…including using up some of those ripe bananas 🍌 I had laying around. Made some delicious GRAIN-FREE and NUT-FREE banana bread. It came out so moist and flavorful. I also made it oil free by using plant based yogurt, and it didn’t compromise the moistness at all! Served a few slices up today with breakfast, drizzled with some @crazyrichardspb cashew butter and a side of eggs (tried for some @wernou and @livelymeals eggs!) smoked salmon and strawberries. Feeling like a happy Friday all ready 😍 Have a lovely day. 

Banana bread:

  • 1 1/4 cup @ottos_cassava_flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1/2 cup @foragerproject plain unsweetened yogurt
  • 2 ripe bananas mashed
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1/4 @lakantosweetener golden granulated monk fruit (or sub coconut sugar, maple syrup or sweetener of choice)
  • 1/4 cup @lakantosweetener granulated monk fruit (or sub coconut sugar, maple syrup or sweetener of choice)

Preheat oven to 350. In one bowl mix together the flour, salt and baking soda. In a separate bowl, whisk the eggs, then add banana, yogurt, vanilla, and sweetener and mix well. Add the wet ingredients to the dry and mix together with a wooden spoon until there are no lumps. Line a loaf pan or two mini loaf pans with parchment paper, grease bottom and sides and pour batter into pans. Bake for about 35-40 minutes until a toothpick comes out clean. Allow to cool before serving.

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