Category: Breakfast

Easy Spiced Carrot Bundt Cake Recipe

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Now that the weather is warmer, I’m running and biking more often, leading to a greater appetite. So to satisfy my cravings, I enjoy baking my own pastries so I can add some veggies or fruit and sub healthier ingredients when possible. This recipe is loaded with fresh carrots from the local farmer’s market

Recipe

2 cups all-purpose white flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon (omit the other spices if you want a simpler taste)

1/2 teaspoon cardamon

1/2 teaspoon ginger

1/2 teaspoon of nutmeg

½ cup raisins

½ cup chopped pecans ( I used chopped pecans that I toasted in my air fryer at 400 F for 5 minutes, but you can use walnut or an assortment of nuts if you are clearing out your pantry)

4 large eggs

¾ cup olive oil

2 cups coconut sugar (or brown sugar if you don’t have it)

1 teaspoon vanilla extract

2 cups of grated carrots

Icing

1/2 cup of cream cheese

1/2 juice of lemon

2 Tablespoons of butter

1/2 cup of icing sugar

Directions

  1. Preheat the oven to 350F and coat a bunt pan with butter.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg, raisins, and pecans in a large mixing bowl. Whisk together until evenly distributed and combined.
  3. In a separate bowl, use an electric mixer to blend the eggs, olive oil, sugar, vanilla, and carrots in another mixing bowl until smooth. 
  4. Add wet ingredients to dry ingredients. Pour the wet mixture into the dry flour mixture and fold together using a spatula until combined add the raisins and toasted nuts.
  5. Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool cake, flip, and top with icing and more toasted nuts.

Eden Grinshpan’s Date Banana Bread with Coconut Crumble

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I have a sweet tooth. I love mornings with smooth, bitter coffee and enjoy a baked good to balance the bitterness. Unfortunately, I have yet to find a decent store-bought banana bread that doesn’t take gluey. However, I also love eating bananas, so the flavor profile of sweet bananas, dates, and roasted nuts is highly appealing. During the pandemic, with the extra free time I had, I vowed to learn to cook and invested in a few cookbooks. Eating Out Loud by Eden Grinshpan was one of those books. Eden is a top chef host and (as her social media presents) a down-to-earth girl next door, super chef, mom, and wife who knows how to cook good food. I have made this banana bread recipe and several others from her esteemed cookbook and have never regretted purchasing her cookbook.

Recipe

Coconut-Walnut Crumb Topping (I substituted pecans)

¼ Cup chopped walnuts (or pecans)

1/3 cup all-purpose flour

¼ cup of unsweetened coconut flakes

3 Tablespoons unsalted butter at room temp or melted

½ teaspoon of cinnamon

½ teaspoon of cardamom (optional)

½ teaspoon of salt

Banana Bread

8 Tablespoons (1 stick or ½ cup of butter) melted and cooled

1 & ½ cups all purpose flour

1 cup of dark brown sugar (I substituted coconut sugar)

3 ripe bananas mashed

6 Medjool dates, pitted and chopped (about ½ cup)

1/3 cup of whole milk yogurt or sour cream (I used lactose free Greek yogurt)

2 large eggs

1 teaspoon of vanilla extract

1 teaspoon of salt

1/3 cup lightly toasted and chopped walnuts (optional)

Additions

Salted butter

Flakey Sea Salt

Honey

Date Jam

Step 1

Make the banana bread crumble topping

In a small bowl add nuts, flour, coconut flakes, brown sugar, butter cinnamon, and kosher salt. Mix until it resembles a crumble texture.

Step 2

Make the Banana Bread

  1. Preheat oven to 350 F. Butter and flour a loaf pan.
  2. In a large bowl, used a hand mixer or whisk to combine the melted butter with brown sugar, bananas, dates, yogurt or sour cream, eggs and vanilla.
  3. In another medium sized bowl, whisk the flour, shredded coconut, baking soda, cinnamon, and salt.
  4. Add half of the flour mixture to the banana mixture and mix until combined. Repeat with the remaining flour mixture. Fold in a the additional nuts (optional) and pour the batter into the prepared pan.
  5. Sprinkle the crumb topping over the batter and then gently press the topping into the batter.
  6. Place the pan on baking sheet, in case of drips and bake until a skewer comes clean. Approximately 1 hour to 1 hour 15 minutes. If the top of the bread starts to get to dark, cover it with aluminum foil.
  7. Serve with butter, sea salt, honey and/or date jam.

Date Jam (optional topping for the banana bread…also great additive for a charcuterie plate!)

Makes 1 Cup

20 pitted Medjool dates

In a small pot combine the dates with 2 cups of water. Over medium heat, simmer the dates as you break them up with a spoon. This will take about 3-5 minutes. Then transfer to a blender and blend until creamy. Transfer mixture back to the pot and cook over medium heat until it thickens to a jamlike consistency, 5-10 minutes. Remove the pot from the heat and allow the jam to cool before storing it in a jar in the fridge for up to one week.

Kristin Cavallari’s Gluten Free Banana Bread

Published on by unanchoredeve1 Comment

This recipe is super easy, I love banana bread; it’s my go-to recipe for when my bananas start to turn bad. I’ve made it so many times I thought I should share!

Gluten-Free Banana Bread

Ingredients

  • 1/3 Cup of Virgin Coconut Oil
  • 2/3 Cup of Coconut Sugar
  • 2 eggs
  • 1 cup of mashed ripe banana= 3 bananas
  • 2 tablespoons of almond milk
  • 1 teaspoon of pure vanilla extract
  • 1 cup of oat flour
  • ½ cup of almond flour
  • 1-¼ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¾ teaspoon pink Himalayan salt (or any salt)
  • ¼ teaspoon ground cinnamon (I also add in ½ teaspoon of cardamom and ¼ nutmeg and ¼ ginger, its up to your tastebuds to decide what they like).
  • Optional add-ins: ½ cup of pecans, walnuts, and chocolate chips (I add toasted nuts).

Directions

  1. In a large bowl, mash bananas with a large fork or use a hand mixer until smooth. Add coconut sugar, eggs, coconut oil, almond milk, and vanilla.
  2. In a smaller bowl, combine the dry ingredients, oat flour, almond flour, baking powder & soda, salt, and cinnamon.
  3. Preheat oven to 350.
  4. Pour the dry ingredients into the wet ones and mix well. Add in any additional nuts.
  5. Oil a loaf pans with coconut oil and then if you have it line with parchment paper.
  6. Bake for 45 minutes.
  7. Let cool and enjoy with jam, almond butter, or just plain butter!