It’s super delicious, seriously easy and makes a wonderful treat, any time of day!

Im trying to think of something fun to tell you, some witty caption but honestly, I got nothing  . . .

All I can think about is how insanely delicious this banana bread is (was?!) and how excited I am for you to try it!

Subtly sweet, light, fluffy, super flavourful banana bread topped with lashings of secretly healthy, protein-packed whipped espresso “cream cheese” frosting . . . it’s a need my friend, A NEED!

Not surprisingly whatsoever, the espresso-infused frosting is my favourite part. Not that banana bread needs any help but, if there was anything on earth that could make banana bread taste better, you can stop looking, I found it!!!!!!

Banana bread + (secretly healthy) cream cheese frosting + coffee = so much yes!

If you’re not into coffee (tell me how it is we’re friends again?! Jks, you know I love you it just means more for me!) you can absolutely leave it out! Even without the hint of espresso, cream cheese frosting always = a very good time! I promise it will be totally fine and still taste fantastic because banana bread and cream cheese are a match made in heaven. Creamy, dreamy, decadent, rich, and oh so delicious. Just mayyyyyybe not quite as magical as it is with the espresso in my opinion but you know that I’m a huge, HUGE coffee lover. I promise it will still be insanely delicious even without the espresso #youdoyouboo

So, if you, like me, are looking for a way to use up those ever-present, manky, over-ripe bananas (+ a new way to get your coffee on) , igotu! This sugar free, maple vanilla banana bread is EXACTLY what you need!

A delicious little (secretly healthy) twist on your classic style banana bread but taken to a whole new level because it’s topped with the lushest whipped espresso cream cheese frosting that I kind of want to slather it over my entire life! One taste and I’m sure you will be right there with me!

I mean, can you even . . .

You know you want in on this! ↑↑↑

Super simple, I N S A N E L Y delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and ca be ready to devour within the hour!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free –  Low Carb – Paleo – Vegan friendly !

But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm

Enjoy xo

*  If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

NOTE – You can sub 1 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

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Question of the day –

What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting  (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

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The post {Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

Subtly sweet, light, fluffy, soft & tender banana bread spiked with a hint of maple, a hum of vanilla studded with buttery pecans! The pecans help to balance out the natural sweetness of the banana bread, it really is incredible and then we have the secretly healthy,  sugar-free, protein-packed salted caramel espresso “cream cheese” frosting . . .

Ummmm, that frosting . . . I kind of want to slather it over my entire life, one taste & I know you will too. I mean would you just look at it, sitting there looking all dreamy & caramel-y . . .

Honestly, there are moments in life when words are simply not required & I strongly believe that this might be one of them . . . plus the sooner I stop talking (or typing) the sooner you can stop reading & start eating!!!

A few tips on how to make your best ever , secretly healthy, sugar free banana bread:

Use super ripe bananas! I suggest using EXTRA ripe bananas (the ones with lots and lots and lots of brown spots are the ones you want!!) These are sweeter and better for this recipe since there are no other added sweeteners apart from a tiny drizzle of maple syrup.

Don’t have any super ripe bananas on hand?! Don’t worry, I’ve got you covered with an amazing hack for how to get your unripe bananas ripe in minutes!! If you’re bananas arent as ripe as you’d like them to be, pop them on a baking tray and roast them (@ around 175’C/350’F) until the skins are black! Time will vary depending on how ripe they are already but it works like a charm. The skins look terrible but the inside of the banana will be perfect!

Use your food processor or blender!
I know, I know this means more washing up but I promise it’s so worth it! Technically, you “can” just mash with a fork but I find the bread turns out lighter and smoother when you make it this way – 100% worth the washing up(& this is coming from someone who HATESSSSSSS washing up!!) IMO but, #youdoyou

Also, please dont think Im weird but, I dont like “chunks” of nuts in my baked goods. I love the flavour but dont like big pieces so, if you throw your pecans into the food processor while blending your bananas you get all the wonderful flavour of those buttery pecans minus the big chunks. If you dont mind chunks in your baked goods you can just roughly chop them and fold them through with the rest of your dry ingredients but, again, I promise the end result is 100% worth the extra washing up! I strongly encourage you to try it at least once – yes, I am so confident that this recipe is THAT good it’s one you will be making again, and again, and again and again!

A few tips on how to make whipped sugar free salted caramel espresso cream cheese frosting:

  If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander or fine-mesh sieve (strainer?!) and let it sit for a few minutes which will help to drain out some of the excess water.

OK, I think that’s it . . . time to go get your sugar free, maple pecan banana bread on!

Super simple, I N S A N E L Y delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour within the hour!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free –  Low Carb – Paleo – Vegan friendly !

But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm

Enjoy xo

*  If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

__________________________________________

Question of the day –

What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting  (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

__________________________________________

The post {Sugar Free} Maple Pecan Banana Bread with Salted Caramel Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

Me: Sprinkles turmeric (and slathers espresso infused dark chocolate ganache) over my entire life = solves all problems.

Well, maybe not quite but I’m willing to give it a shot . . . who’s in?!

BAE is home sick with (another) cold, I somehow managed to cut a chunk out of the tip of my thumb and there is a months worth of over-night construction going on outside of our apartment building.

Snacks , chocolate and lots and lots (and lots and lots and lots) of coffee are required!

Enter glorious, golden spiced sweet potato banana bread muffins with an optional, but not really) dark chocolate espresso ganache frosting.

The fact that I’m calling them muffins means that they’re totally acceptable to eat for breakfast. Even with the frosting . . . it has coffee in it so therefore it’s automatically a breakfast food, right?!

You know I am.

Plus, the muffins themselves are naturally sweetened with no added sugar using our over-ripe banana, sweet potato and a splash of vanilla.

Then we add in a heart and belly warming hum of golden spices (think turmeric, cinnamon, ginger, cardamom, nutmeg and cloves) which not only warms me down to the depths of my soul but totally makes them taste like Christmas!

So, without any further ado’s allow me to introduce you to your new snack ( breakfast/lunch/dessert) obsession . ..

Sugar free, golden spiced sweet potato banana bread muffins!

Subtly sweet, soft and tender, perfectly spiced and just all kinds of wonderful.

I was going to make my usual banana bread but I thought muffins would be a better option because;

1 – mini = so much cuter &

2 – 15-20 minutes cook time verses 40-60 minutes cook time . . . it’s kind of a no brainer!

Plus, I don’t know how things go in your house when there’s a fresh loaf of banana bread laying around but here, it always seems to disappear the day it’s baked.

Anytime I walk past it I just cut myself  little sliver, and somehow at the end of the day, all those slivers add up to an entire loaf?!

Every. Single. Time.

But this way, they are pre-portioned ready to grab and go. No need for slicing (and slicing) and there’s a better chance they will last more than a day because I’m less likely to eat 8 muffins in one sitting, 8 “slivers” on the other hand is a different story, and,  I can easily just pack them up and hide them away in the back of the fridge (or freezer) for another day.

And while I’m being totally honest, that frosting . . . oh that frosting . . . it’s totally not necessary, not even a little bit but, as delicious as these muffins are all on their own, they’re not really very pretty , tasty – oh yes 100% without question, but pretty, not so much!

I totally did it for them ‘gram.

Also, I think you and I can both agree that life’s just better when it’s slathered in chocolate.

Case and point!

So, if you, like me, are looking for a way to use up that seemingly endless supply of manky over-ripe bananas , have yourself an insanely delicious snack (breakfast, lunch or dessert) then look no further friend.

This right here, these subtly sweet, soft and tender, perfectly spiced, sugar free , sweet potato banana bread muffins are exactly what you need!

Made with no refined flours – no added sugar using just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 30 minutes!!!!

Minus the frosting they also happen to be, 100% freezer friendly so you might want to go ahead and make a double, triple, quadruple batch because, yes, they really are that good!

I mean, can you even . . .

That colour?! That frosting?! And those glorious golden spices?!

All natural, quick and easy, subtly sweet, perfectly spiced, soft, tender, sweet potato banana bread muffins . . .

Gluten Free – Dairy free – Grain free – Refined sugar free –  Paleo  & Vegan friendly !!

1 bowl, 20 minutes – stop what you’re doing, this needs to happen now!

Make them. Eat them. Love, love, love them!

 

{Sugar Free} Golden Spiced Sweet Potato Banana Bread Muffins

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Paleo & Vegan Friendly 

Makes 8 soft and tender, subtly sweet, gloriously golden, perfectly spiced muffins

Ingredients –

For the muffins;

1 over ripe banana

1/2 cup of mashed sweet potato (I used 1 small)

3 eggs – vegan friends sub flax/chia egg or your fave egg placers

1/4 cup of almond  butter – cashew butter works really well too – I love tahini for a nut free version

1 Tablespoon of vanilla

2 Tablespoons of filtered water

1/2 cup of coconut flour

1 teaspoon of turmeric

1 teaspoon of cinnamon

1/4 teaspoon each of ginger, nutmeg, cardamom & cloves

1/2 teaspoon of baking powder

1/4 teaspoon baking soda

Optional add-ins ;

1 teaspoon of maca – for hormone balance

1 teaspoon of Uplift food – pre-biotics

2 scoops of collagen – for gut healing goodness

1 teaspoon of reishi – to boost immunity, calm the nervous system (and my busy brain!)

For the “optional” frosting –

1/4 cup coconut (or regular ) cream

1/2 block (1/4 cup) dark chocolate

1 teaspoon of vanilla

1/2-1 teaspoon of instant espresso

1 pinch of salt

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Line a muffin tray with paper cases (or grease well) and set aside.

3 – Place all muffin ingredients into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared muffin tray

5 – Bake for 15-20 minutes until the tops spring back when lightly pressed and a tooth pick has just a few moist crumbs attached when inserted into the centre.

6 – Set aside to cool.

While your cupcakes are cooling prepare the frosting –

1 – Melt chocolate _ espresso powder by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.

5 – Spread on to your cupcakes.

6 – Devour!

Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze (un-frosted) for up to 3 months.

Enjoy xo

__________________________________________

Question of the day –

What’s your fave way to use up those manky over-ripe bananas? A girl can never have to many options!

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post {Sugar Free} Golden Spiced Sweet Potato Banana Bread Muffins first appeared on Better with Cake.

Single serve, choc chip banana bread blondies!

You guys, this blondie . . .

I don’t want to toot my own horn here but, I think I may have outdone myself on this one.

Deliciously buttery, perfectly sweet, spiked with a hint of cinnamon and chock full of choc chips!

Crispy on the edges, soft and tender in the middle . . . toot, toot

Part of me feels like I should apologize for sharing another single serve dessert recipe already but the truth is, I’m not sorry. Not even a little bit.

One taste and I’m pretty sure you’ll be very pleased I did.

Plus, if you’re anything like me you always, always, ALWAYS seem to have at least one manky over-ripe banana sitting in your fruit bowl.

It doesn’t seem to matter how many (or how few) I buy, there’s always at least one, although if I’m being totally honest, there’s really usually 2 or 3, that past their prime before we get a chance to eat them.

I’m sure bananas (and avocados) have their own magical time zone?! Waiting, waiting, waiting for them to ripen. You check, they’re perfect, so you go wash your hands to get ready to get your snack on and boom, missed your window!

Which is kind of annoying but then again, not really because I get a great deal of satisfaction transforming those gnarly, spotty, narnies in to something truly delicious.

It’s like I’m the fairy Godmother of the fruit world   . . .

Ok well, maybe not quite but I can assure you, these single serve choc chip banana bread blondies taste nothing short of magical!

Plus, single serve banana bread or a single serve blondie is a pretty genius idea if you ask me.

You know how I feel about sharing my food  . . . and, I don’t know what happens in your house, but if you’re anything like me an entire loaf of banana bread (or pan of blondies) rarely lasts more than a day.

You take it out of the oven and of course cut yourself off a piping hot slice and slather it with buttah and devour it immediately because who could resist that?! You’re only human after all.

Then, you set your knife down and go about your day, each time you pass that freshly baked deliciousness you slice off another sliver , and another, and another and come the end of the day, you go and have yourself a nice hot shower, make yourself a cup of chai and go to get a big ol’ slice of that dreamy banana bread (or blondie) to cozy on the couch with for you pre-bed time snack, (because don’t we all have those?! ) only to discover that all those slivers added up to the entire loaf?!

Every. Single. Time!

But this right here, this perfectly portioned pretty little snack is designed to be enjoyed that way!

And enjoy it you will!

Bonus points because it’s a healthy dessert that could totally be served for breakfast !

Just switch the ice cream for coconut or Greek style yogurt and replace the chai with a big ol’ vat of coffee!

Banana bread blondies for breakfast = sign me up!

And would you just look at that texture?!

Those flecks of vanilla bean and cinnamon, swooonnnn

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and comes together in one bowl , with one spoon and can be ready to devour in less than 15 minutes!

Gluten free, dairy free, grain free, EGG FREE, refined sugar free, vegan & paleo friendly but most importantly it really does taste all kinds of magical and you need it in your life because, yummmmmm

All natural, quick and easy, deliciously buttery, perfectly spiced, choc chip studded banana bread blondies . . .

Make it. Eat it. Love, love, love it.

Single Serve Choc Chip Banana Bread Blondie
{EGG FREE – Dairy Free – Gluten Free – Refined Sugar Free  – Vegan – Paleo}

Makes 1 deliciously indulgent, perfectly spiced choc chip studded banana bread blondie!

Ingredients –

1 manky over-ripe banana

2 Tablespoons of almond butter

3 Tablespoons of vanilla almond milk – or milk of choice

1/2 teaspoon of vanilla

2 Tablespoons of coconut flour

2 teaspoons of monk fruit sweetener (sub coconut sugar)

A pinch of cinnamon

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1 pinch of salt

A couple of squares of your fave dark chocolate, roughly chopped (I use dairy free) or a small handful of choc chips + extra for drizzling – optional, but not really.

Optional add-ins

1 teaspoon of maca – for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides – for an extra boost of protein and gut healing goodness

1 scp protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – I use Proganics Vanilla whey – you can use EMS10 to get 10% off – If adding protein powder you may need to add a little extra milk

Method –

1 – Pre-heat oven to 175’C?350’F and grease a small baking dish (I used my 4inch cast iron skillet but any kind of oven proof dish will work) – set aside.

2 – Place your banana into a small bowl and mash thoroughly – I like mine to be nice and smooth but feel free to be less thorougher if you like your banana bread to be a little more rustic with chunks of banana.

3 – Place  all remaining ingredients apart from your chocolate in to a the bowl and stir to combine.

4 – Transfer batter mix to your prepared baking dish. Smooth to the edges.

5 – Top with chocolate

6 – Bake for 6-10 mins (depending on how fudgy you like your blondies to be)

6 –  To serve,  top with sliced banana, strawberries, a drizzle of melted chocolate, and a big scoop (or two) of your fave ice cream.

Enjoy xo

__________________________________________

Question of the day –

What’s your favorite way to use those ever present, manky over-ripe bananas?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your banana bread blondie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

__________________________________________

The post Single Serve, Choc Chip Banana Bread Blondie {EGG FREE – Gluten Free – Dairy Free – Refined Sugar Free -Vegan – Paleo} first appeared on Better with Cake.

Actually truth be told, I am beyond excited about it!

So much so I’m not even going to bother with small talk or trying to come up with a funny story to tell you . . .

I have been wanting to make this banana bread for months. Literally.

But, a certain little monkey decided she was alllll into bananas and, no matter how many I would buy, they just kept disappearing! Total first world problem I know.

Anyways, at last the day has arrived, the heavens opened, the angels sang and the banana bread was finally baked!

And oh my deliciousness you guys . . . this banana bread was totally worth the wait.

You see this banana bread is not you’re standard loaf of banana bread . . . this banana bread has a sweet, swirly surprise inside . . .

A deliciously jammy, marble swirl of vanilla infused strawberry to be precise . . .

And you guys . . . It’s so good I can not even tell you!

Strawberry and banana is one of my all time favorite flavor combinations and this seriously moorish, strawberry marbled banana bread is a little slice of heaven on a plate.

I know it’s a mouthful of a recipe title but oh it’s such a delicious mouthful  . . .

Safe to say I am absolutely, 100%, head over heels in love with this recipe and I think you will be too.

Not only is our seriously moorish, strawberry marbled banana bread out of this world delicious but, it also happens to be all natural made with no refined flours or sugars. It is sweetened naturally with those delicious, yet oh so manky, over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon.

And let’s not forget about that deliciously jammy, vanilla infused, sweet strawberry center

A combination of almond and coconut flour not only make this divine little loaf low carb, gluten free, grain free and paleo friendly but, it also helps to give our loaves a delicious hint of buttery nuttiness which really helps to balance out the natural sweetness of this lovely loaf so it isn’t overly sweet.

It also creates the most amazing texture. It somehow manages to be both hearty and light at the same time and literally just melts in your mouth.

Oh and would you just look at that deliciously golden, slightly crispy crust on top . . .

so much love I can not put it into words so I’m just going to stop trying and tell you that you need this in your life like yesterday . . .

All natural, quick and easy, hearty, healthy, heavenly, light, subtly sweet, melt in the mouth, seriously moorish banana bread with a deliciously jammy, vanilla infused, marble swirl of sensationally sweet strawberries . . .

The perfect little treat for breakfast, snack or anytime of day . . .

Make it. Eat it. Love, love, love it.

Seriously Moorish Strawberry Marbled Banana Bread {Low Carb, Grain Free & Paleo Friendly}
Makes 4 x mini loaves of subtly sweet, deliciously nutty, strawberry swirled, low carb, grain free and paleo friendly banana bread . Or 1 large loaf

Ingredients –

2 manky over-ripe bananas, mashed

3 eggs

2 teaspoons of vanilla extract, divided.

2 Tablespoons of maple syrup

1/3 cup coconut oil, melted and cooled

4 Tablespoons of warm water

6 Tablespoons of almond meal

6 Tablespoons of coconut flour

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

a pinch of salt

1 cup of strawberries, roughly chopped

Method –

1 – Preheat your oven to 160’C (320’F) – line your mini loaf pans with baking/parchment paper and set aside.

2 – Place your chopped strawberries into a small bowl, add 1 teaspoon of vanilla extract and use a fork to mash and break down the strawberries a little. Set aside.

3 – Place mashed bananas into a large bowl and add your eggs, coconut oil, vanilla, water and maple syrup into a large bowl and whisk until well combined.

4 – Add your almond meal, coconut flour, cinnamon, baking soda and salt and stir to combine.

5 – Now you have 2 options –

A – You can add your mashed strawberries to the banana batter and stir to combine. Then spoon your batter evenly between your prepared loaf pans and use the back of a spoon to smooth down the tops. Or –

B – You can spoon a little of your banana batter into your prepared loaf pans, then spoon over some of your mashed strawberry mix and use your fork to swirl it through the batter, then add a little more banana batter and repeat until all mixture has been used – Just be sure to finish with banana batter

6 – Bake for 10 minutes and then cover with foil and bake for a further 15-20 mins (or 30-40 if making a regular sized loaf) until the tops spring back when lightly pressed and a skewer or toothpick has just a few moist crumbs attached then inserted into the center. If your banana bread is browning more than you’d like but is not quite cooked just pop the foil back on to prevent those precious tops from burning

7 – Once cooked, removed from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.

8 – Slice and lose yourself the freshly baked, magical deliciousness that you just created.

Enjoy xoxo
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Question of the day –

Do you have an all time fave banana bread recipe to share?

Feel free to share recipes or links to recipes either in the comments below, on the Facebook page or tag me on twitter or Instagram – and please for the love of all that is good in this world when you do make this banana bread (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

____________________________________________________

The post Seriously Moorish Strawberry Marbled Banana Bread {Low Carb, Grain Free & Paleo Friendly} first appeared on Better with Cake.