Banana Bread Bonanaza

If you follow me on Instagram then you know how bust I am. I am currently working 40-60 hours a week at two jobs and this is all new to me.

I apologize for how long it has taken me to get this posted, but here it is and I am so happy to be sharing it with all of you.

These recipes are INSANE. All banana, all amazeballs. Many of my followers are vegan or follow a clean lifestyle. I wanted to find different recipes to fit different lifestyles.

These three recipes include a vegan option, clean option, and a gluten-free option. All of which were tested on as many people as I could find. I didn't inform them of which recipe they were eating or the fact that there was anything "special" about them at all.

The verdict? They all passed with flying colors!

My favorite recipe is the vegan recipe, but honestly? They are all delicious!

So here you go!

CLEAN HEALTHY WHOLE WHEAT BANANA BREAD
(Adapted from Ambitious Kitchen)

INGREDIENTS:

• 1 heaping cup mashed bananas
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla
• 1 egg
• 3/4 cup milk of choice (I used unsweetened almond)
• 1.5 cups whole wheat flour
• 1 cup rolled oats
• 1.5 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon


DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick organic cooking spray.

2. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy.

3. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don't over mix!).

4. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.

5. Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.


Notes:

To make vegan:
Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well.

To make gluten free:
Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).

ONE BOWL GLUTEN-FREE BANANA BREAD
(Adapted from Minimalist Baker)

INGREDIENTS:

• 3 medium ripe bananas (~1.5 cups)
• 1/2 tsp pure vanilla extract
• 1 egg (or sub 1 chia or flax egg - see notes)
• 3 Tbsp grape seed or coconut oil, melted
• 1/4 cup organic cane sugar
• 1/4 cup packed brown sugar
• 2-3 Tbsp honey, depending on ripeness of bananas
• 3.5 tsp baking powder
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup almond or dairy milk
• 1 1/4 cup almond meal
• 1 1/4 cup gluten free flour blend (my go-to blend)
• 1 1/4 cup gluten free oats


DIRECTIONS:

1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper or spray with nonstick spray.

2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.

3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.

4. Let cool completely before cutting or it will be too tender to hold form.

5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice into 10 slices and freeze for longer term storage.

VEGAN BANANA BREAD
(Adapted from Vegan Recipes of India)

INGREDIENTS:

• 4 medium sized ripe or over ripe bananas
• 1.5 cups whole wheat flour
• 1/2 or 2/3 cup coconut oil or sunflower oil (adding about ⅔ cup would result in a more softer texture)
• 1/2 cup organic brown sugar or cane sugar
• 1/2 tsp vanilla powder or 1 tsp vanilla extract
• 1 tbsp sunflower seeds (optional)
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• a pinch of salt (optional)

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Grease a bread pan or a rectangular cake pan with some coconut oil or cooking spray.
3. Mash the bananas well or puree them with a hand blender.
4. Add the oil, sugar & vanilla to the banana and blend well.
5. Sieve the flour with the baking soda and baking powder and fold together. This folding step is important as you want the bread mixture mixed evenly.
6. Lastly add the sunflower seeds, if using, and fold them in.
7. Pour the bread mixture into the greased bread pan. Bake at 350 degree F for 30-40 minutes or until a toothpick inserted in the bread comes out clean.
8. Let the bread cool completely before removing from the pan. cool remove the bread from the pan.
9. Slice and Serve!

ENJOY! 

XO -B

Not Your Momma's Tomato Soup

I've been feeling a little under the weather the last few days, and on days like that I love turning to cozy food. Although it feels great to open a can of soup and pop it into the microwave, this recipe is just as easy and so much healthier for you. Providing essential vitamins and nutrients to boost immune health and promote a healthy heart.

Tomatoes and sweet potatoes are jam packed with Vitamin C and Beta-Carotene, which is changed into Vitamin A. Vitamin A supports good vision and eye health for a strong immune system. Red bell peppers contain almost 300 percent of your daily Vitamin C intake as well as being a great antioxidant. Tomatoes and red peppers contain lycopene, which gives them there red hue, and strengthens blood vessels.

So, it's basically a bowl full of, "Get this icky feeling out of me!"

It doesn't hurt that it also tastes just like tomato soup, only better!

Not Your Momma's Tomato Soup

(Adapted from Naturally Sassy)

Ingredients:

2 Cups Cherry Tomatoes 

3 Medium Red Bell Peppers

4 Medium Sweet potatoes

1 Tbs. Vegetable Bouillon Powder

2 Cups Water

1 Tbs. White Truffle Oil (optional)

Directions:

1. Preheat oven to 375 degrees F.

2. Chop tomatoes in half, the red peppers into chunks (chop), and sweet potato into cubes (dice)

3. Place vegetables on a tray, I used a 2 cookie sheets lined with tin foil (foil for super easy clean up). Drizzle with olive oil and roast for 20-25 minutes until everything is soft. 

4. While vegetables roast, add bouillon to water and mix. Set aside

5. Add roasted vegetables, truffle oil and bouillon water mixture to a blender. Blend until smooth!

*(Add more bouillon/water mixture for runnier consistency)

Enjoy!

XO -B

Mascarpone Cheesecake with Almond Crust

This is the second cheesecake that I made for Mother's Day at 10 pm. Hence the odd lighting and photo editing. Don't judge me. I'm aware. At this point all I can do is laugh. The photography and editing may be subpar, but the cheesecake itself was OUT OF THIS WORLD. I already have requests to make it again. It's that good. 

Mascarpone Cheesecake with Almond Crust

(Adapted from Giada De Laurentiis)

Ingredients

Crust:

• 1 C. almonds, lightly toasted

• 2/3 C. graham cracker crumbs

• 3 Tbs. sugar

• 1 Tbs. unsalted butter, melted.

Filling:

• 2 (8 oz.) packages cream cheese, room temperature

• 2 (8 oz.) containers mascarpone cheese, room temperature

• 1 1/4 cups sugar

• 2 tsp. fresh lemon juice

• 1 tsp. vanilla extract

• 4 large eggs, room temperature

Directions

• For the crust: Preheat oven to 350 degrees F.

• Tightly wrap the outside of a 9-inch springform pan with 3 layers of foil (to prevent water from entering pan while baking).

• Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumb crust forms. 

• Press the almond mixture into the bottom of the springform pan and bake until the crust is set and beginning to brown, about 12 minutes. Cool. Decrease oven temperature to 325 degrees F.

• For the filling: Using an electric or standing mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. 

• Beat in the lemon juice, zest, and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

• Pour the cheese mixture over the prepared crust. Place the springform pan in a large roasting pan, or cookie sheet. Whatever you have on hand. 

• Pour hot water into the roasting pan around the cheesecake. 

• Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cheesecake will become firm when it is cold).

• Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

*follow step-by-step photos to see how I did it!

Crust ingredients.

Filling ingredients

Blend toasted almonds.

They should look similar to this. 

Add sugar.

Add graham crackers.

Blend.

Add melted butter.

Blend until completely mixed together and crust dough forms.

Press into springform pan. Bake at 350 degrees F for 12 minutes. Remove and reduce heat to 325. 

Add cream cheese to standing mixer.

Add mascarpone cheese.

Add sugar.

Blend!

Add vanilla.

Add lemon juice.

Add lemon zest.

Blend!

Add one egg at a time, beating just until incorporated.

Final batter should look similar to this.

Pour into prepared crust.

Add boiling water (water bath).

Bake! Let cool for 1 hour on wire rack and refrigerate at least 8 hours, up to 2 days.

Topping is blended raspberries, lightly sweetened. 

ENJOY!

XO -B

Raw Strawberry Limeade Cheesecake

Sometimes I think that I'm awesome and superhuman and can make 2 cheesecakes in one night. At 10 pm. But whatevs! It was worth it! Trust me...it was 100% worth it. 

I made my mom a Mascarpone Cheesecake for Mother's Day, and this raw vegan one for myself. Both of which were absolutely phenomenal!

This post is also slightly picture heavy, but that's okay, right?

*P.S. sorry for the poor picture quality and lighting. Like I said, I got the inspo for this at 10 pm. 

Raw Strawberry Limeade Cheesecake

Ingredients

Crust:

• 1 C. pitted dates (soaked in warm water for 10 minutes then drained)

• 1 C. raw walnuts or almonds

Filling:

• 1.5 C. raw cashews, soaked in water 4-6 hours then drained

• 1/3 C. coconut oil, melted

• 1/2 C. + 2 Tbs. full fat coconut milk 

• 1/2 C. agave nectar or maple syrup (or honey if not vegan)

• 1/4 C. key lime juice

• 2 tsp. key lime zest

• 6 strawberries

Directions

Crust: 

*scroll through pictures for directions

Filling:

• Blend cashews, coconut oil, coconut milk, and liquid sweetener. Separate this mixture into two equal parts. 

• Blend strawberries until smooth liquid forms, set aside.

• Blend one half of the cashew mixture with strawberry puree, until both ingredients are thoroughly mixed together.

• Pour into prepared crust and place in the freezer to set.

• Blend the remaining cashew mixture with the lime juice and lime zest. 

• Pour into crust on top of the strawberry layer. Place in the freezer or fridge to set. 

*scroll through pictures for a step-by-step guide. 

Crust ingredients

Filling ingredients

Add almonds to a blender or food processor and blend. 

Blended almonds should looks similar to this. Once blended, remove and set aside.

Add soaked dates and blend.

Add blended almonds to the blended dates and combine the two ingredients.

Continue blending until crust is formed.

Spray a springform pan (or pan of choice) with non-stick spray and press in crust. Set aside.

Add soaked cashews to blender.

Add liquid sweetener to blender.

Add coconut milk to blender.

Blend until smooth! Divide mixture in half. 

Blend strawberries into a puree.

Add strawberry puree to 1 portion of divided mixture.

Blend!

Pour into prepared crust.

Place in freezer to quick set the cheesecake before adding the next layer (this helps define the two separate layers).

Place remaining cashew batter into the blender.

Add lime juice and zest, and blend.

Pour on top of strawberry layer and place in the fridge or freezer to set until ready to serve. I let mine sit overnight.

ENJOY!

XO -B