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Sometimes you just want easy, and nothing is easier than slicing some fruit and frying it. I am not a huge fan of raw bananas. I do like them cooked in banana bread and an occasional organic banana split. Yum!
I shy away from fried food unless it is done in a healthy fat like coconut oil, lard, palm oil (sustainably harvested), tallow, grass-fed butter, ghee, or bacon fat. Using one of these fats makes frying okay again and dare I say, healthy!
Bananas are high in potassium and B vitamins, as well as iron, fiber and vitamin C. They really are a perfect food and if you were stranded on a deserted island you could survive on them if needed…at least for awhile.
Fried bananas are great if you just want something different with breakfast or as a snack. They are appealing to the kids with their funky texture and sweet taste.
That’s it! Enjoy this quick and easy recipe!
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My family LOVES banana bread, especially if it has chocolate chips in it. I have a recipe that I got from Erin Krug of Krug’s Eco-Logic awhile back that I adapted and modified to be organic and healthier than other versions I have seen. It is so moist and delicious that you will want to keep a loaf or two around at all times!
This recipe can be modified even more to be either gluten-free or made with soaked or sprouted flour. You can also play with the sweetener because the bananas, applesauce, and chocolate chips really do add to it. I find myself putting in less and less sweetener in each time.
If you try to make this with white flour, white sugar, and artificial chocolate chips it won’t taste as good as this recipe, guaranteed!
Serve and keep leftovers in the refrigerator, if you have any!
This banana bread is wonderful with breakfast or a quick snack.
What’s your favorite way to enjoy bananas?
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My family loves banana bread, especially for breakfast or a quick snack. I make an un-soaked version that is on this blog post but really wanted an even healthier soaked version. I adapted a recipe from Nourishing Traditions that uses milk kefir and made a big batch this week. I had extra milk kefir that I needed to use up and this recipe did just that.
Soaking the flour before cooking basically predigests it for you making it easier for the body to assimilate. I use flour that I have already sprouted and freshly ground in all my baking which makes everything not only taste better but also makes it traditionally healthy.
Soaked Banana Bread
24 hours before baking:
Mix well in a large bowl, cover with a plate and let sit until tomorrow.
The next day, preheat oven to 350 degrees, and butter or line 4 loaf pans with parchment paper.
When well combined, add to the soaked flour mixture and stir until thoroughly mixed. Pour into the buttered or lined pans and bake until well browned and a knife comes out clean, about 1 hour and 10 minutes.
Cool mostly in pans, loosen the sides with a knife and remove onto racks.
These will keep well tightly wrapped in the freezer.
This banana bread passed the kid and hubby test with flying colors!
Enjoy and Share!
Part of Monday Mania, Fat Tuesday, Simple Lives Thursday.
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I can’t wait until the official start of the season to start sharing my latest pumpkin and apple recipes.
First up this year is a Paleo Pumpkin Bread that is made using the blender. I have BlendTec that I love, but a Vitamix is awesome too and can be used as well. It’s tough to do this in a regular blender so if you don’t have one, use a hand mixer (or stand mixer like a KitchenAid) or good, old-fashioned elbow grease.
Being a working mom (I am a Nutrition Response Testing Practitioner and Nutritionist, I need to have easy, make-ahead breakfasts and snacks readily available for my kids. We don’t homeschool anymore like we did when I first published this recipe, so my morning flexibility for making breakfast has changed drastically.
It takes a little more thought and preparation being grain-free because I can’t just plop cereal on the table, or grab some toast. I use the weekly meal plans and other recipes on this blog (and others) to have well-rounded, nutrient-dense food choices ready.
Okay, back to fall and pumpkins!
Fresh pumpkin puree is always best, but I am definitely not above canned, organic pumpkin. I got some for free last season so I am using it all up.
I love using my Blendtec to make bread, pancake, and waffle batter in. It makes it so easy to throw in all the ingredients and blend. It’s been my best kitchen gadget investment to date.
I often add gelatin hydrosylate to my recipes. I like the added nutrients that grass-fed gelatin brings to baked goods, smoothies, etc. It is completely optional and won’t change the recipe if you leave it out.
This paleo pumpkin bread is moist, just sweet enough, and delicious with a cup of chai tea or homemade pumpkin spice latte!
I served it with a little plain yogurt but if you don’t do dairy, use coconut yogurt or coconut whipped cream instead. It’s fabulous either way!
What’s your favorite fall food? Tell me in comments!
Be nourished. Be happy.
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I’ve been a devoted reader of The Nourishing Home Blog for a very long time. I love Kelly’s fresh take on recipes that are practical for my busy family. I am so excited to have the chance to review Kelly’s new book, ‘Everyday Grain-Free Baking‘, AND share her Grab n’ Go Pancake Muffins (AKA Pancake Muffins on the Go) recipe!
With more than 100 irresistible recipes, Everyday Grain-Free Baking teaches you how easy it is to create grain-free, dairy-free versions of all your favorite baked goods.
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Here’s a quick overview of what you’ll find in Everyday Grain-Free Baking
As shown above, Everyday Grain-Free Baking features a delicious assortment of recipes the whole family will love! In fact, there’s an entire chapter devoted to each of these traditional baked good favorites:
Kelly’s mission in creating Everyday Grain-Free Baking is to transform the everyday comfort foods we each hold dear into delightfully flavorful and satisfying grain-free versions that are so remarkably similar to traditional gluten-based foods that everyone will enjoy these recipes, whether or not they’re living a GF lifestyle.
In fact, Kelly’s recipes really do taste like the real deal, because she knows so many of us struggle with the same challenge – trying to make tasty healthy foods that the whole family can enjoy without having to become a short-order cook!
As we all know, this can be especially challenging when some members of your family are living grain-free, while other members of your family are not. Finding recipes that will work for everyone that actually taste AMAZING is what Everyday Grain-Free Baking is all about!
Without further ado, here is Kelly’s Grab ‘n’ Go Pancake Muffin recipe!
These were so easy to make, and my kids and I really liked them! We will definitely be adding these into our breakfast rotation!
Be sure to grab your copy of Everyday Grain-Free Baking today and rediscover the joy of baking everyday favorites your whole family will love!
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