Paleo Banana Bread

Although this banana bread recipe is Paleo, you don’t have to eat Paleo to enjoy it! Seriously, this is some of the best banana bread I have ever had – and I’ve had a lot of banana bread! I am going to warn you, though, it is very addicting and it’s hard to stop eating! You won’t even miss all of that glorious gluten. 😉

If you prefer banana muffins, then just pour the batter into muffin tins and reduce the baking time to only 18-22 minutes! It will make a perfectly easy breakfast that can be enjoyed on-the-go.

Best Paleo Banana Bread

Gather up….

3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup almond flour
1/4 cup coconut flour
2 tablespoons very soft or melted coconut oil
2 large eggs
2 ripe bananas, mashed
1/4 cup maple syrup
1 teaspoon vanilla extract

Get to work….

  1. Preheat the oven to 350 degrees and prepare your baking dish of choice  with oil or parchment paper/muffin liners (9 x 5 loaf pan or muffin tins).
  2. Whisk together the baking soda, baking powder, salt, cinnamon and both flours. In another bowl, mix together the coconut oil, eggs, bananas, maple syrup and vanilla – make sure everything is very well combined.
  3. Add the wet ingredients to the dry and mix until just combined – do not over mix.
  4. Pour the batter into the prepared pan and bake for 45-55 minutes for banana bread or 18-22 minutes for muffins. THIS PART IS VERY IMPORTANT: let the banana bread completely cool before removing from the pan. Otherwise it will crumble all over when you try to take it out.




Strawberry Rhubarb Crisp

Yesterday, we spent the morning out at the Farmer’s Market. Upon leaving, we had spent $20 on the most fruit and vegetables that $20 has ever bought us! Why haven’t we done this more often?! One of our favorite fruit purchases was rhubarb. I honestly can’t remember the last time I had rhubarb ANYTHING, but it is my absolute favorite! So I gave Jessie my phone and had him search through Pinterest to find the rhubarb dessert that he wanted. He ended up with some Strawberry Rhubarb Crisp. We still have a lot of rhubarb left over, so more rhubarb desserts to come! But here is our crisp recipe!



1 quart (or if you’re like me and don’t know what that is, 2 pints) of strawberries, stemmed and quartered

4 stalks rhubarb, cut into 1/2-inch lengths

1/2 cup sugar (we used Organic Coconut Sugar)

1/4 cup cornstarch

1 orange, zested and juiced (apparently I’m not a huge orange fan, next time I’ll be omitting this part of the recipe)

2 tablespoons balsamic vinegar


1 1/4 cups whole-wheat flour

1/2 cup rolled oats

1 cup brown sugar

1 1/4 sticks butter, sliced nice and small

1 teaspoon vanilla extract (or if all of your teaspoons are in the running dishwasher, then just dump some and go 😉 )

Pinch salt (we skipped this since our butter is salted)

1 to 2 tablespoons water


Preheat oven to 350 degrees F.


Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into a wide, shallow baking dish.


In a food processor (or blender) combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pule until the mixture looks dry and crumbly.* Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly – add 1 more tablespoon if the mixture still seems dry.

Crumble the topping over the filling and bake until the filling is hot and bubbly and the topping looks crispy and light brown – about 25-30 minutes. Serve with whipped cream or your favorite ice cream!

*My blender sucks so after I blended the flour, oats and brown sugar, I dumped it all into a bowl and used a masher to incorporate the butter and the water.

Minus the orange flavor, I really enjoyed this! If you’re an orange lover, leave it in! But if you aren’t a huge fan of the citrusy goodness, you may want to omit it. 🙂