The other morning when I was at my good friend’s house, she had just pulled banana bread out of the oven (how she makes banana bread while dealing with two kids on a school morning amazes me to no end!). She offered a piece, and although I had already eaten breakfast, I couldn’t say no. And HOLY crap, this was the best banana bread ever. Thankfully, she sent me the recipe and here it is!
This is how I bake….6:30 am on a Sunday morning, in my pajamas, totally disheveled, with my little baking partner (my 4 year old), and flour all over myself. But at least I am wearing FEATHERS undies. (I promise you this photo was not staged — Ken took a photo of me because he said it looked ridiculous with the hand print).
A GP lover, I was on a mission to make the Jumbo Banana Muffins from Goop over the weekend, and boy, did they turn out amazing. GP knows what she is doing (or her staff does). Healthy — refined sugar free and gluten free — these muffins will be a huge hit in your office / home / belly. These moist, gooey muffins have an almond butter filling — an extra special yummy surprise in the middle.
Nothing is better than a healthy cookie! Based off of Nikki’s Cookies from 101 Cookbooks, I set out to make a new and different version of these tasty bites. Truth is, I wanted to make Nikki’s Cookies actual recipe, but I didn’t have most of the ingredients, so I had to improvise…. but let me tell you, these new cookies still tasted delicious and I would make them again in a heartbeat!
* 2 large, ripe bananas, well mashed
* 1 teaspoon vanilla extract
* 2 cups of flour (whole wheat, normal, almond, any variety works)
* 1 1/2 cup coconut, finely shredded & unsweetened
* 1/2 teaspoon cinnamon
* 1 teaspoon baking powder
* 1 cup of nut butter. Peanut, almond, or cashew.
AND LOTS AND LOTS OF CHOCOLATE CHIPS! Healthy, right?
* First, mush up the banana making it soft and gooey. The banana acts both as the sweetener and the fat in the cookie. Thank you, Mr. Banana.
* Place all the dry ingredients into a bowl and mix them together.