Paleo Double Chocolate Banana Muffins

Nothing beats the smell of banana bread right? I’ll be honest though, sometimes I have absolutely no desire for the mess and process of baking, and I really just want the yummy taste paired with the sweet aroma…I can be lazy too, ya know!

That’s how I was feeling last weekend! I had the completely browned bananas, all of the ingredients, and the tools, but I wasn’t about to go dirty more pots and pans (Sundays are my recipe testing days, and I had already been through a load of recipes haha!).

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That’s when I realized I had the Birch Bender’s Paleo Banana Pancake & Waffle mix on hand! Let me tell you, this mix has more uses than just for a flapjacks morning! And because I’m a choco-holic, I decided to spin the mix to make it feel more homemade!

So I present to you Paleo Chocolate Chocolate Chip Banana Muffins!

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Ooey, gooey, and so freaking easy, it’s almost unfair! All you need is:

Birch Bende’s Paleo Banana Pancake Mix

Cacao Powder

Cacao Nibs

Water

Ripe Banana

That’s it! How easy is that? Plus it’s all one in under 30 minutes too! Not bad, huh?

Check out the recipe below, and happy baking!

Paleo Chocolate Chocolate Chip Banana Muffins

Makes 6 bakery-style muffins

Ingredients:

  • 1 ½ cups Birch Bender’s Paleo Banana Mix
  • 1 ripe banana (use half for the mix and half to top)
  • 1 tbsp cacao nibs
  • ½ cup organic raw cacao powder
  • 1 cup water

Directions:

  1. Preheat oven to 400F and line a large 6-muffin tin with muffin cups
  2. In a medium bowl, whisk together banana mix and cacao powder
  3. Next, add in mashed banana and water. Stir until well combined
  4. Fold in cacao nibs
  5. Pour about ¼ cup of the mix into each tin
  6. Top each muffin with a banana coin
  7. Bake for 20-25 minutes, until toothpick comes out clean
  8. Remove from oven, cool, and drizzle with almond butter, more cacao nibs, or coconut flakes!
  9. Enjoy!

Paleo Coconut Cake

Easter is quickly approaching, and I have just the recipe for you 🙂

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Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting! In fact, this whole cake is low sugar…seriously. I used cinnamon to sweeten the entire thing, but you can definitely throw in a teaspoon of ground stevia leaf or a tablespoon or two of maple syrup if you need!

This cake is so easy to make, and was adapted from Primal Palate’s Paleo Coconut Cake. I’ll provide my swaps below, but check out their full recipe on their blog! However, I did make my own coconut frosting, and let me tell you, it is LEGIT!

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Sweet, moist (sorry, but it’s true!), dense, and delicious as ever, you’re going to want to make this cake stat!

Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting

Serves 12

Cake alterations:

  • Added 2 tsp cinnamon in place of maple syrup
  • Added ¼ cup melted vanilla ghee
  • Used 1 cup coconut flour instead of ¾ cup

Frosting Ingredients:

  • 1 can organic full fat coconut milk (try to find one without guar gum)
  • 1 tsp cinnamon
  • 1 tbsp melted vanilla ghee
  • Optional: 1 tsp ground green leaf stevia or 1 tbsp maple syrup

Frosting Directions:

  1. Flip coconut milk can over (before opening) and place in the fridge for about 20-30 minutes, while coconut cake is baking. This allows the fat to harden in its place.
  2. Remove the can from the fridge and flip over. Open with a can opener on top (should be flipped back to the top) and drain out all of the coconut water.
  3. Place the coconut fat, along with cinnamon, ghee, and optional stevia/maple syrup into a medium mixing bowl and beat on medium-high until fully combined.
  4. Keep in the fridge until ready to frost, when the cake has completely cooled (or else it melts!).
  5. Top with coconut flakes, and enjoy!

Paleo Carrot Cake Bars

Do you hear the birds chirping? See the flowers blossoming? The leaves finally budding? Yeah, me neither with this nor’easter that just hit NYC haha! But hey, at least we can still enjoy the tastes of spring, especially with the holidays right around the corner!

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Yesterday during that snow storm, I did some serious recipe testing, and I came out with a winner!

Paleo Carrot Cake Bars!

Yep, these babies are perfect for Easter, Passover, or any springtime holiday and will be sure to be a crowd pleaser with all types of eaters! The best part is that you probably have all of these ingredients in your fridge (and pantry) right now! Check it out:

Sweet Potato

Carrot

Cinnamon

All Spice

Eggs

Almonds (to make almond flour- I used Nuts.com sprouted almonds!)

Coconut Flour

Sea Salt

Ghee/Butter/Coconut oil (I use vanilla Fourth&Heart Ghee

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I feel like I’m becoming notorious for omitting any kind of sweetener, save for cinnamon, but I truly don’t believe you need it! Not overpowering the other ingredients with sweetness allows the true flavors to shine through! So give it a whirl and let me know what you think 🙂 Oh, I also iced the bars with raw coconut butter mixed with cinnamon- uh-maze-ing!

Enjoy!

Paleo Carrot Cake Bars

Serves 9

Ingredients:

  • 1 baked then cooled sweet potato, skin removed
  • 1 cup shredded carrots, steamed
  • ¼ cup coconut flour
  • ¼ cup almonds, pulsed into flour (I used nuts.com Sprouted Almonds)
  • ¼ cup Fourth&Heart Vanilla Ghee, melted + more for greasing pan (or any cooking oil!)
  • 1 tsp cinnamon
  • 1 tsp All Spice
  • 1 pinch sea salt
  • 4 eggs
  • Icing: Artisana Coconut Butter + cinnamon

Directions:

  1. Preheat oven to 400F and grease 9×9 baking pan.
  2. In a large bowl, mash sweet potato and stir in carrot.
  3. Next fold in flours and spices and mix until well combined.
  4. Crack eggs and pour melted ghee into the bowl and stir thoroughly.
  5. Pour batter into baking dish and bake for 35 minutes or until toothpick comes out clean.
  6. Once completely baked, remove from oven, and while still warm, scoop coconut butter on top and spread like icing.
  7. Let cool completely, either in the fridge or freezer, before serving.

Paleo Brownie Skillet with Chocolate Fudge Frosting

Happy Almost Friday, friends!

Because I love you guys as much as I love chocolate and Fridays, I’m sharing with you today my Paleo Brownie Skillet with Fudge Frosting!

Yep, you read that right- it’s all paleo and all chocolate and all delicious! The brownie skillet part is from my old sweet potato brownie recipe, but I’ll share it below again per instructions for a skillet + the recipe for a decadent chocolate fudge that you won’t even believe contains zero sugar (but fair warning, it is rich!).

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Check out the recipe below and don’t forget to tag @the_bananadiaries if you share so I can see! Happy Baking, kiddos!

Xx

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Paleo Brownie Skillet with Fudge Frosting

Serves 8-10 (but we basically ate it in 2…whoops!)

Ingredients:

Brownie Skillet:

  • 1 large or 2 small sweet potatoes, baked and cooled with skin removed
  • 2 organic pastured eggs
  • 1 tsp cinnamon
  • 1 tbsp Fourth & Heart vanilla ghee, melted
  • ½ cup Artisana Organics raw coconut butter, melted
  • 1 tbsp coconut flour
  • ½ cup raw organic cacao powder
  • ½ cup Imlak’esh 100% cacao wafers, broken up (or use your favorite chocolate chips/bar!)
  • More ghee for greasing the skillet

Chocolate Fudge Frosting:

  • 1 extra ripe avocado, pitted and scooped
  • ½ tbsp. cinnamon
  • 1/3 cup Imlak’esh 100% cacao wafers, melted (or use your favorite chocolate chips!)
  • 1 tbsp Imlak’esh sacha inchi powder (this thicken’s up the frosting)

Directions:

  1. Preheat oven to 400F and grease skillet.
  2. In a medium bowl, mash sweet potatoes and mix in eggs, cinnamon, ghee, coconut flour, and cacao powder.
  3. Once well combined, fold in coconut butter.
  4. Add in chocolate chips and stir until well combined.
  5. Pour mixture into the skillet and bake for 35-40 minutes, until the toothpick comes out clean.
  6. While the skillet is baking, mash the avocado in a small bowl almost like guacamole.
  7. Sprinkle in cinnamon and sacha inchi powder and stir until well combined.
  8. Slowly drizzle chocolate into the mixture all around and stir. Keep stirring and set aside covered at room temperature.
  9. Once the skillet is ready, remove the skillet from the oven and spread frosting onto the top.
  10. Sprinkle with extra chocolate flakes, chocolate drizzle, more coconut butter, or whatever your heart desires!

Paleo Sweet Potato Cinnamon Rolls

This is the recipe you’ve all been waiting for. (Or at least I have lol).

Paleo Sweet Potato Cinnamon Rolls.

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I’m not even kidding, these taste just as magical as a standard cinnamon roll, but they’re nut-free, gluten-free, grain-free, sugar-free, and dairy-free, but full on taste, deliciousness, satisfaction, and sweetness.

To my new readers, yes, I know I said a lot of –free’s in the last statement. That’s not to say that any of those things are bad- good quality gluten is fantastic, my blog is freaking called “The Banana Diaries” so I love a little sweet here and there, and your girl can definitely get down with some good quality ice cream (my stomach won’t like me for a few hours, but hey I make sacrifices haha!). I make recipes like this so that everyone can enjoy, and believe me, everyone will enjoy these little rolls of cinnamon perfection!

Food should be celebrated, not feared, so I’m celebrating the fact that these are moist, warm, gooey, sweet, satiating, and deliciously satisfying all made with real foods. What’s not to love about that?

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Plus they’re easy peazy! Hosting brunch is stressful enough, why make the food even more so? Mix ‘em, roll ‘em, slice ‘em, and bake ‘em. That’s basically it!

Enjoy, sweet friends!

Paleo Sweet Potato Cinnamon Rolls

Serves 9-12

Ingredients:

  • 1 ½ cups Sweet Potato Flour (I use this brand– it’s dehydrated sweet potato ground up!)
  • ½ cup Coconut Flour
  • 2 large eggs
  • 1- 1 ½ cups warm water
  • 1 tsp Stevia, ground from the leaf (I like Mountain Rose Herbs’ Stevia!)
  • ½ tsp baking soda
  • 2 tsp Apple Cider Vinegar
  • ½ cup Fourth & Heart Vanilla Ghee, melted
  • 1/3 cup Eating Evolved Roasted Coconut Butter unsweetened, melted
  • 1 ½ tbsp Ground Cinnamon, divided
  • 1/3 cup Artisana Organic Raw Coconut Butter, softened

Directions:

  1. Preheat oven to 400 F and grease a medium baking dish with ghee or coconut oil
  2. In a medium bowl, whisk together sweet potato flour, coconut flour, stevia, baking soda, and 3 tsps ground cinnamon. Set aside.
  3. In a separate bowl, beat together eggs, water, apple cider vinegar, and ghee.
  4. Fold in liquid to flour mixture and mix until completely combined. Depending on how thick your dough is, add in more water until it is not crumbly.
  5. Refrigerate dough for 10 minutes.
  6. While the dough is cooling, mix together roasted coconut and the remaining cinnamon. You want a liquid consistency.
  7. Remove dough from the fridge and line a cutting board or your countertop with parchment paper.
  8. Roll the dough until it’s a large rectangle.
  9. Spread the coconut butter cinnamon mixture over the dough, and make sure it touches the edges.
  10. From the longest side, start rolling the dough delicately towards you, making sure to mend the dough together if it breaks.
  11. Once completely rolled, make ½ inch – ¾ inch slices with a super thin knife or a string.
  12. Place rolls in the baking dish and bake for 30-35 minutes, until slightly doughy but lightly browned on the edges.
  13. Remove from the oven, drizzle on raw coconut butter, and serve!

Paleo Hot Chocolate Thumbprint Cookies

Happy December, sweet friends!

MAN, has it been a while…almost a month since my last blog post! To be honest, I’m still trying to catch up with life, but I’m almost there 😉 The holidays always feel a little bit go-go-go, even though I feel we should be slowing down right about now!

Well, I’m making an effort to be more present, and it started with that beautiful first snowfall yesterday! Waking up on Saturday to snow falling fast to the ground made me feel all of the holiday feels.

Cue the Pandora Christmas Radio, the 25 Days of Christmas movie marathon, hot cocoa, and cookie baking galore while admiring that beautiful rainbow colored Christmas tree in the corner of our Brooklyn apartment. Oh, and we can’t forget are two sweet kitties, Kosmo and Nala, batting around the ornaments (thank goodness they’re so cute because it’s been a mess cleaning up after them haha!).

And so, these beauties were born.

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Paleo Nut-free Hot Chocolate Thumbprint Cookies! I really don’t like saying that they’re for a specific diet (because they’re for everyone!) and I don’t follow a specific protocol myself- I just eat what feels good to me and leave it at that! That being said, I do want everyone to feel comfortable coming to my blog and finding a recipe that everyone can eat. Unfortunately, our food system is set up right now to describe who can eat what, and saying that they’re paleo is a heck of a lot easier than saying they’re free of everything BUT good taste (which they’re actually chock full of!).

So maybe a better name for them is simply Hot Chocolate Cookies and you can read about which ingredients they use below:

Coconut Flour

Cacao Powder

Eggs 

Ghee

Cinnamon

Sea Salt 

Coconut Butter

That’s it! I don’t use any sweetener except for cinnamon or this stevia (because it’s actually the ground of green leaf plant rather than a white processed chemical) in baking because of Jared’s diet (he struggled with chronic Lyme, so he was following an AIP-type diet for a while! But added back in cacao because #chocolate), but honestly once your taste buds have adapted, you really don’t need it.

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So let’s stop talking about what these cookies are free of and rather what they’re FULL of: rich chocolatey gooeyness, coconutty sweetness, and buttery flakiness. Aka an orgasm in a cookie. Yeah, I went there.

They’re perfect for a cookie exchange or holiday party! Let me know if you make them and tag me in your post using #iyamlove J

Happy Baking!

Hot Chocolate Thumbprint Cookies

Makes 16 cookies

Ingredients:

  • 1 cup organic coconut flour
  • ½ cup melted Fourth and Heart vanilla ghee (or regular ghee/coconut oil!)
  • 4 eggs
  • ½ cup organic cacao powder
  • 1 heaping tsp organic cinnamon
  • ¼ tsp sea salt
  • ¼ cup organic coconut butter

Directions:

  1. Preheat oven to 400F and line a cookie sheet with parchment paper.
  2. In a medium mixing bowl, whisk together organic coconut flour, cacao powder, cinnamon and sea salt.
  3. In a small mixing bowl, beat together eggs and melted ghee.
  4. Fold in wet ingredients to dry and combine completely.
  5. Roll into small balls and lightly press your thumb into the middle to create a thumbprint.
  6. Place on cookie sheet and repeat for the remainder of the batter.
  7. Place cookie sheet in oven and bake for 10 minutes.
  8. Remove from oven and fill the thumbprint with ½ tsp of coconut butter each.
  9. Place cookie sheet back in oven for 5 minutes.
  10. Let cool on cookie rack.

 

Chocolate Chip Banana Bread Waffles

One of my all time favorite treats growing up was my mom’s chocolate chip banana bread. From helping her make the bread to getting to smell the deliciously sweet aroma from the oven, that banana bread was a staple in my childhood. It certainly helped that bananas have been my favorite food since I learned how to speak (it was one of my first words haha!).

Of course, a lot has changed since then- we’ve all grown up and moved out, but nothing makes me feel quite at home, as does the smell of banana bread. Maybe that’s why I love cooking so much! There’s a comfort in it that brings me right back to that kitchen where so many memories were made.

As I’m not quite able to enjoy one of those slices of banana bread anymore due to health reasons, I decided to whip up something that still gave me that cozy feeling with a Britt twist.

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Enter the Paleo Chocolate Chip Banana Bread Waffle! This has got to be one of my favorite waffle recipes to date- and you all know my love affair with the waffle maker! If you’re looking for the taste of banana bread that takes less than 10 minutes and can easily be created while in your pajamas, then this is your recipe.

All you need is the following:

Organic bananas

Organic coconut flour

Organic free-range eggs 

Organic cinnamon 

Organic cacao nibs

That’s it! Just 5 ingredients for a waffle in less than 10 minutes that’s also nut, dairy, and gluten free! I think that’s a win in my book 😉 As I’ve mentioned before, I definitely think everyone should eat to what feels right for him or her individually, but I like to make recipes that can fit everyone’s taste buds…I want everyone to feel included!

So check out the recipe below and let me know what you think! 🙂

Paleo Chocolate Chip Banana Bread Waffle

Serves 1

Ingredients:

  • 1 organic banana
  • 2-3 tbsp organic coconut flour
  • 2 organic free-range eggs
  • 1 tsp organic cinnamon
  • 2 tsp organic cacao nibs
  • Ghee/coconut oil to grease your waffle maker if it’s not nonstick
  • *Option* for extra protein, throw in a scoop of Vital Proteins!

Directions:

  1. Preheat your waffle maker and grease it according to directions.
  2. Place all of the ingredients except for the cacao nibs into a blender and blend until smooth.
  3. Remove lid and add cacao nibs. Stir until evenly distributed.
  4. Once waffle maker is heated, pour batter onto the waffle griddle and follow directions of your waffle maker. I use the Presto, so it takes about 4-5 minutes until a waffle is ready.
  5. Remove from the waffle maker and top with your favorite toppings!