Bakini Bread: Easy on the Hips, Tasty on the Lips!

I’ve been perfecting this banana bread recipe for my cookbook and wanted to share with you right away. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and loved by toddlers and adults alike.

With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free

Recipe yields 1 loaf

img_4857
But I always make 2!
  • INGREDIENTS
    ⅓ cup melted coconut oil or extra-virgin olive oil or high quality olive oil*
    ½ cup honey or maple syrup
    2 eggs (I used free range)
    5 ripe (with spots) mashed bananas
    ¼ cup almond milk (if you have a nut allergy you can use oat milk)
    1 teaspoon Non-Aluminum baking soda
    1 teaspoon alcohol free vanilla extract
    ½ teaspoon Himalayan Pink salt
    ½ teaspoon ground cinnamon, plus more to swirl on top
    1¾ cups white whole wheat flour or regular whole wheat flour
    Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
  • INSTRUCTIONS
    Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
    In a large bowl, beat the oil and honey together together with a whisk.
  • Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
    Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
    Pour the batter into your coconut oiled loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Let me know how it turns out in the comments below, J

Healthy On The Go, Spotlight Saturday

All right, I’m going to lay it on the line here people. This stuff is not hard, but it does take some effort, work, and just a little bit of planning. So with this post, I’d like to take just a few minutes to share how our family packs healthy snacks on the go.  Like this amazing display of yummy below from Fully Raw👇🏻😮 serious awesome!


The season will determine the snack. I have a specific criteria I like to follow. 

  • It has to be three ingredients or less. 
  • Cover all taste senses; salty, sweet, sour.
  • No more than 30 minutes to make.
  • Each of my children have to be able to carry their own.
  •  Must not require a bath after consumption. 
  • I don’t want to have to have my car detailed because of what healthy on the go they’ve consumed. 

Surely we have seen snacks being smeared on the insides of the windows and crumbs in places that you did not even know existed. 
And As a homeschool mom; making rounds through the county; with what feels like a 14 hour travel trip, I find myself reaching for multiple convenient items so that we have healthy snacks on the go. This looks different for many people, but I really wanted to highlight some convenient options.

  1. Nuts of any kind.
  2. Homemade flax crackers, baby carrots or peppers with hummus.
  3. Mason jar of celery sticks and nut butter
  4. Mason jar salad.
  5. Any fruit in season (not precut) bring a pocket knife.
  6. Lemon infused water with watermelon stevia.
  7. KOMBUCHA drinks.
  8. Pre made tuna salad, egg salad, or potato salad. Using Veganaise or avomayo.
  9. Gluten free wraps and assemble at location.
  10. Rice cakes.
  11. Plant protein shake, my favorite is this one and also these superfood bars.
  12. Hard boiled eggs.

I have a box load of ideas so this list could get really long, you get the idea right? Really, just keep it simple, easy, and think: grab and go goodies!!
I hope that helps, Jackie

 What healthy ideas have you used?

February Meal Plan

SOSRAW MEAL PLAN February www

PREPARE FOR SUCCESS

There are no two ways about it — when you eat mostly whole foods, you spend more time preparing meals than you would spend reheating frozen dinners. The good news is that the extra time in the kitchen is a great investment in your health, and you can save time by prepping and cooking ahead. Many of these recipes make several servings, so you can portion out leftovers for to-go lunches or easy dinners on busy days.
Plan for Sunday to be a big shopping and cooking/prepping day. I spend anywhere from 2-3 hours total in all cooking/prepping. Enlist the help of the kids, they love to stuff jars

and make the raw granola bars for their snacks all week.  It’s fun and it promotes healthy habits for the next generation health rangers.

I’ve organized a few recipes to help you get your week off to a great start, and if you make these on the weekend, you’ll spend less time cooking/prepping throughout the week.

 

When you fail to plan, your plan will fail, J