1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!

Serves 10.


Courtesy of 101 Cookbooks



This slightly salty, full of flavor granola serves as a great base. Add additional dried fruit to your taste. Serve as your morning cereal or atop your fruit and yogurt or oatmeal.

6 1/2 c. oats
1 tbsp. (3 tsp.) coarse kosher salt**
1 tsp. cardamom
1/2 tsp. cinnamon
1 c. olive oil
1 c. maple syrup
1 1/2 tsp. pure vanilla extract
1 1/3 c. unsweetened flaked coconut, lightly chopped
1 1/3 c. raw walnuts or pecans, lightly chopped
1 1/3 c. raw almonds, slivered

Preheat oven to 350 degrees.

In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.

In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.

Add to oat mixture reserving a tablespoon or so. Set reserves aside.

Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.

Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.

After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.

Remove from oven and cool. Store in an airtight container for up to a month.

Garnish with dried fruit before serving.


If you’re baking this on a dark pan, shorten cooking times. Darker pans tend to cook faster than lighter.

Courtesy of The Faux Martha

1 1/4 cups milk
1/4 up shortening
1 teaspoon salt
1 small yeast cake
3 eggs beaten
3/4 cup sugar
1/4 teaspoon nutmeg
4 1/2 – 5 cups sifted King Arthur Sir Lancelot flour

Scald the milk, add shortening and salt. Cool milk until lukewarm then add crumbled yeast cake, stir. Gradually add 2 2/3 cups flour beating batter thoroughly. Put in warm place and allow to stand until full of bubbles. Mix sugar with nutmeg, add remaining flour. Knead well, cover, and let rise in a warm place for 1 hour.

Turn out lightly on floured board and roll 3/4″ thick. Cut with doughnut cutter or biscuit cutter, shaping into a ball or twists. Cover with a thin cloth and let rise on board until top is springy to touch.

Drop into hot fat/oil 375˚ with raised side down. Reverse side will rise as bottom cooks. Drain on rack.

Yields 3 doz.
From Mennonite Community Cookbook by Mary Emma Showalter

X eggs

Bring to room temperature. Put in pot and cover with water. Add splash of vinegar and salt. Cover with lid. Bring to boil on medium/ medium high heat. Once at decent boil, remove from heat and let set 10 min. Drain water and blast with cold water until no longer hot.

2 cups whole wheat flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 cup milk
1/3 cup orange juice
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
3/4 cup shredded zucchini
3/4 cup shredded carrots
Sugar to top

Preheat 375˚. Mix dry ingredients, mix wet, combine. Bake 25-30 minutes.

1 egg
2/3 cup apple juice or milk
1/2 cup vegetable oil
1 teaspoon vanilla
2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1 chopped apple

Preheat oven 400˚. Beat egg with juice, oil and vanilla. Stir dry ingredients. Combine. Stir in nuts & apple. Bake for 20 minutes

Yield: 12 muffins

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, at room temperature
1.5 cup pumpkin purée
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  4. Divide the batter evenly between the twelve muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
  5. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them from the tin.

Adapted from Cookie and Kate