Honey Cinnamon Banana Bread

Another banana bread recipe…?!

Yep.

For when you really, like reaalllly need banana bread but a) don’t want t a sink full of dishes and b) don’t want to run to the store for ingredients.

We’ve all been there.

And if you’re like nahh…

You’re lying.

Regardless, have 6 main ingredients ever looked so good?

Nope.

So yes, it’s yet another banana bread recipe.

But it’s one you’re going to want to save.

While the ingredient list is already suuuper simple, let’s talk substitutions.

Oats: could use 2 1/4 cups flour of choice

Bananas: ummm if you’re trying to sub this out, why are you making banana bread?

Egg: a flax egg (1 tbsp flax + 2.5 tbsp hot water) should work

Greek Yogurt: plant-based yogurt, applesauce, canned pumpkin, or another banana might work

Honey: maple syrup, coconut sugar, classic cane sugar

That fancy nanner on top?

Slice a banana length-wise and press the halves into the batter before you bake. Easy peasy.

Let’s get cookin!

Print Recipe
4 from 1 vote

Super Simple Blender Banana Bread

Can't get any easier than this folks! Naturally gluten-free, no added oils or sugars. And the honey cinnamon flavor is perfection!

Ingredients

  • 2 3/4 cup rolled oats
  • 3 ripe bananas *one extra for topping
  • 1 egg *sub flax egg
  • 1/2 cup greek yogurt
  • 1/3 cup honey
  • 1 tsp vanilla
  • 2 tbsp cinnamon *yes, a lot
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350 degrees.
  • Add the oats to your blender or food processor. Pulse until a flour forms.
  • Add the rest of the ingredients, and blend until pretty smooth.
  • Transfer to a lined 9×5 loaf pan and top with an extra banana if using.
  • Bake for about 40 minutes.
  • Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
  • Enjoy!

Vegan Lemon Bars

Blustery, wintery, February day?

Make your own sunshine with these LEMON BARS!

A perfect harmony of tart, nutty, and sweet, you’ll never guess they’re grain-free, plant-based, and free of processed sugar.

Just look at that texture!

Can you guess the secret ingredient?

A roasted sweet potato.

Say WHAT?!

Yup. Trust me.

Let’s also take a moment to talk about that crust…

I used the Vanilla Almond Nutsola mix – almonds + coconut + dates + chia + vanilla + cinnamon + sea salt. That’s it! So fabulously delicious.

The ingredients in these are fairly simple, household staples, but if you need substitutions…

almond milk: any other plant-based milk

sweet potato: for a less orange-y color, try a roasted Japanese sweet potato

arrowroot starch: cornstarch would work!

One final note: Let these cool and set in the fridge!

I know I know. Patience is hard.

But it’s a virtue. And they’re worth it!

Lemon Bars (paleo/vegan)

A perfect harmony of tart and sweet, you'd never guess these were grain-free, plant-based, and made without refined sugars! One of my favorite recipes to date – like edible sunshine.
Course: Dessert
Servings: 18 bars

Ingredients

  • 2 cups Nutsola Vanilla Almond Mix
  • 2 lemons *zest and juice
  • 2/3 cup almond milk
  • 1 roasted sweet potato
  • 1/3 cup maple syrup
  • 1/2 tsp almond extract
  • 2 tbsp coconut oil *melted
  • 1/3 cup arrowroot powder

Instructions

  • Preheat the oven to 325 F.
  • Firmly press and flatten the Nutsola mix into a 8×8 pan lined with parchment.
  • Bake crust for 15 minutes.
  • While crust is baking, blend all of the filling ingredients until smooth.
  • Remove hot crust from oven, and pour filling on top.
  • Return to the oven to bake for 40 minutes.
  • Cool for a bit on the counter, then chill in the fridge for at least 3 hours.
  • Slice and enjoy!

Lentil Bolognese

INGREDIENTS:

  • 2 carrots
  • 1 onion
  • 1 red bell pepper
  • 7 button mushrooms
  • 2 tbsp oliv oil
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp pepper
  • 1 tsp salt
  • 3 cloves of garlic
  • 2 tbsp tomato paste
  • 3/4 cup red wine
  • 1 can diced tomatoes
  • 3 cups water
  • 1 1/3 cup dried lentils
  • 3 cups chopped kale

DIRECTIONS:

  1. Roughly chop the veggies, then dump in the food processor.
  2. Pulse until finely chopped.
  3. Heat a large pot over medium-high heat. Add olive oil.
  4. Toast the spices and garlic for 3 minutes.
  5. Add the veggies and cook for 15 minutes.
  6. Add the tomato paste and wine and cook for 10 minutes.
  7. Pour in the diced tomatoes, water, and lentils. Stir to combine.
  8. Bring to a boil, then cover and reduce heat to low.
  9. Simmer for 30 minutes.
  10. Add chopped kale, stir, then cover and simmer for an additional 15 minutes.

Super Seed Breakfast Cookies

INGREDIENTS:

  • 1/4 cup ground flaxseed
  • 1/3 cup hot water
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil (melted and cooled)
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2/3 cup chickpea flour
  • 1/4 cup vanilla protein powder
  • 1/4 cup chia seeds
  • mix-ins: sesame seeds, cacao nibs, sunflower seeds, chopped prunes

DIRECTIONS:

  1. Combine the flax and water to “gel” for 5 minutes.
  2. Add the wet ingredients.
  3. Then add the flour, protein powder, and chia seeds.
  4. Fold in the mix ins.
  5. Let the batter sit for 15 minutes.
  6. Scoop balls onto a lined baking sheet.
  7. Bake at 325 degrees for 15 minutes.
  8. LET THEM COOL so they firm up.
  9. Awesome if stored in the freezer!

Sourdough Sandwich Bread

INGREDIENTS:

  • 1 cup bubbly starter (not stirred down)
  • 1 1/2 cup oat milk
  • 1/2 cup water
  • 4 cups whole wheat flour
  • 2 tsp salt

DIRECTIONS:

  1. To make sure your starter is bubbly, feed 6 hours before starting the recipe.
  2. Combine starter, milk, and water to in a large bowl.
  3. Add flour and salt. Knead for one minute.
  4. Cover and rest for 30 minutes.
  5. Fold & stretch 4 times.
  6. Cover and rest for 15 minutes.
  7. Fold & stretch again.
  8. Repeat #6 and #7 4 times.
  9. Line a loaf pan with parchment and plop the dough in.
  10. Cover and refrigerate for at least 12 hours.
  11. Remove from the fridge and set on the counter for 6 hours.
  12. Bake at 350 degrees for 75 minutes.
  13. Let cool, and enjoy!

Banana Chocolate Pecan Bars

INGREDIENTS:

  • 2 tbsp ground flaxseed
  • 1/2 cup hot water
  • 4 bananas
  • 1/3 cup tahini
  • 1/2 cup coconut sugar
  • 2 tbsp apple cider vinegar
  • 1 1/2 cup flour (can use wheat, gf blend, cassava, almond, or oat)
  • 1/2 chocolate chips
  • 1/2 cup chopped pecans

DIRECTIONS:

  1. Combine flax and hot water and allow to “gel” for a couple minutes.
  2. Add the mashed bananas, tahini, sugar, and vinegar.
  3. Fold in the flour.
  4. Then the mix-ins!
  5. Spread into a lined 8×8 baking sheet and bake at 350 degrees for 26 – 28 minutes.

Baklava Blondies

INGREDIENTS:

  • 3/4 cup coconut sugar
  • 3/4 cup aquafaba
  • 1/2 cup tahini
  • 3 tbsp orange zest
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cup chickpea flour
  • 1 cup chopped walnuts

DIRECTIONS:

  1. Beat together the sugar and aquafaba for 3 minutes.
  2. Add the tahini, orange zest, and spices.
  3. Fold in the flour.
  4. Then add the walnuts.
  5. Scoop into a lined 8×8 pan.
  6. Bake at 350 degrees fro 35 minutes.
  7. Let cool, slice, and enjoy!

Raspberry Cornmeal Muffins

INGREDIENTS:

  • 2 tbsp ground flaxseed
  • 1/3 cup hot water
  • 1/4 cup oat milk
  • 2/3 cup applesauce
  • 3 tbsp coconut oil (melted & cooled)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup freeze-dried (or frozen) raspberries

DIRECTIONS:

  1. Mix the flax and hot water. Let it “gel” for 5 minutes.
  2. Add the oat milk, applesauce, oil, sugar and vanilla and mix well.
  3. Fold in the dry ingredients.
  4. Then the raspberries.
  5. Scoop into mini muffin tins and bake at 350 degrees for 15 – 18 minutes.

Gingerbread Pumpkin Bars

All of the goodness of pumpkin pie taken up a notch.

Or five.

Flavor-packed crust.

Creamy pumpkin filling.

Perfectly spiced crumble.

Basically they’re the best.

Gingerbread Pumpkin Bars

All of the fall holiday spices come together in masterful harmony. The result? These bars.

Ingredients

Pumpkin Filling

  • 1 can pumpkin puree
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1/3 cup arrowroot starch

Crust & Crumble

  • 1/3 cup almond butter
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 1 cup quick oats
  • 1/3 cup chickpea flour sub almond or oat
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ginger
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Emmy's Organics Pumpkin Spice Cookies sub 1/3 cup coconut flakes

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the crust ingredients.
  • Press 75% of the mixture into a lined 9×5 loaf pan.
  • Bake for 10 minutes.
  • Mix together the filling until silky smooth.
  • Pour over the cooked crust.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining crumble on top.
  • Bake for a final 20 minutes.
  • Remove from oven and LET IT COOL COMPLETELY.
  • Store in the fridge.

Tahini Oatmeal Raisin Cookies

Ooof. Can’t think of a more polarizing cookie.

Love ’em? Or victim intense disappointment when you were expecting chocolate chips….

Some people are raisin haters.

And that’s okay. I can live with that.

It just means there will be more of these left for me!

Raisins and I are going through a phase.

We have a trail mix station at work – I am single-handedly causing an increase in order cadence of raisins.

And as great as they are to snack on plain…everything is better in a cookie.

Not gonna lie, I had low expectations for these.

A vegan and gluten free cookie? That stays together? Stays thick and chewy? And doesn’t taste like sand?

The ultimate cookie challenge.

Challenge. Accepted.

Challenge CONQUERED.

Seriously guys, it was love at first bite.

I literally said, “Oh my gosh. I can’t believe they’re actually this good.”

(great self confidence… hah!)

I’m going to go on a limb and say this is the best cookie recipe I’ve concocted. Ever.

And they’re vegan, gluten-free, and nut-free?

I’m basically a magician. Jk.

Want your own stack?

Lets get cooking.

The coconut oil should be a soft-solid when you measure. Add this to your bowl with the sugar. Beat until well combined.

Then scoop in the tahini.

Blend for a couple minutes until it is light and creamy.

Then the milk and flax egg get dumped in.

What’s a flax egg? Combine 1 tablespoon of ground flaxseed with 2 1/2 tbsp of hot water. Stir together and let sit for 5 minutes. It will turn gelatinous and gloopy.

After the wet ingredients are thoroughly combined, throw in the oats, flour, baking powder, and baking soda.

*sub flours at your own risk – adjust quantity if batter seems too wet

I used a power oats mix that included chia and quinoa, but normal oats are fine!

Last, but not least, the raisins.

You could make these with chocolate chips, but sometimes it’s gotta be the raisins’ time to shine!

Make sure you use a piece of parchment or a oven-safe liner on your pan.

Also a large ice cream scoop with a trigger makes scooping cookies a breeeeze. (Best cookie investment honestly…)

Pop them in the oven for 10-12 minutes.

And enjoy the lovely aroma that will fill your kitchen.

Okay, ready for the crucial part?! PATIENCE. You HAVE to let them cool on a wire rack. If not, they will collapse and crumble and turn into cookie granola. That’s not the objective here.

So. Let. Them. Cool.

Got it?

Great.

After they cool, stack ’em, grab ’em, and demolish ’em.

You know you want to 🙂

Tahini Oatmeal Raisin Cookies (v/gf)

Soft, chewy, rich and delish! You wouldn’t even guess they’re gluten-free and vegan!
Servings: 10 large cookies

Ingredients

  • 1/3 cup coconut oil *soft solid
  • 2/3 cup coconut sugar
  • 3 tbsp tahini *Seedible brand
  • 1 flax egg *1 tbsp flax + 2 1/2 tsp hot water
  • 1/4 cup almond milk
  • 1 cup oats
  • 3/4 cup gf all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 – 1/2 cup raisins

Instructions

  • Preheat oven to 350 degrees.
  • Beat together the coconut oil and coconut sugar until very well comined.
  • Add the tahini and mix until smooth and creamy,
  • Pour in the milk and flax egg. Mix.
  • Combine the dry ingredients into the wet batter.
  • Lastly, add the raisins.
  • Scoop the dough onto a cookie sheet and bake for 10-12 minutes.
  • When you remove them from the oven, transfer to a rack to COOL.
  • Then you can enjoy.