Banana Bread ~ in a Blender

Gluten-free, dairy free banana bread.”

Let’s reinvent a great classic. Trending!
🍌 Banana Bread 🍌 made in a blender!

Top down: This blender banana bread has yogurt, peanut butter and coconut powder with brown Monk Fruit. NO CANE SUGAR!

Cut your banana bread into a heart shapes on Valentines day..💘.. Your family and friends will love it! ~ The extras you do! A great breakfast treat.

Banana Bread~ in A Blender

  • Servings: 6-10
  • Difficulty: easy
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(1) 2 cups old-fashioned oats
(2) 2-3 bananas ( about 1 cup)
(3) 2 large eggs
(4) 1 teaspoon baking soda
(5) 1/4 cup maple syrup = 4 tbsp. [standard] [some people use 1/2 cup unsweetened applesauce]
Note: I added 2 Tbsp of brown monk fruit & One loaf without any added sweetener (optional)
(6) ¼ teaspoon Fine Grain Sea Salt
(7) Add complimentary spices (below)
SPICES1 tsp. vanilla extract
1/2 tsp cardamom
1/2 tsp cinnamon (+ a dash of nutmeg)
2 tablespoons of flax seeds, slightly crushed in a mortar and pestle
2-4 tablespoons peanut butter (optional)
1    Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
2     Add all ingredients to a blender and blend until smooth and well combined. ( you can have some chunks of banana)
Be sure not to over blend. If the batter is over blended, it will start to warm and cook the oats which prevents the loaf from baking into a bread-like texture. It will have the texture of oatmeal if the oats start cooking before you bake the bread.)
3     Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)TOPPERS: walnuts, banana slices, coconut flakes, cranberry and lemon zest. You can also add these toppers to the batter itself

Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

Do Not Over Blend The Batter!

If the batter is over blended, it will start to warm and cook the oats which prevents the loaf from baking into a bread-like texture.
If the oats start cooking before you bake the bread, you will end up with the texture of oatmeal–> gooey gummy bread.

Keep an eye on your baking. Rotate bread halfway through cooking. If it’s too brown, you can still save the day. Covered the top of the bread with tin foil and back in the oven. Check for doneness when inserting a toothpick in the bread and the toothpick comes out clean.

You can even make banana bread muffins!

Blender:> Banana Bread ~ Muffins ~ Choc. & Peanut Butter Chips Added

Cinnamon Swirl Recipe

INGREDIENTS:Add 2-3 tbsp of butter, 3 tbsp. brown monks fruit, 2-3 tbsp. of cinnamon. The proportions is up to you. If you want a heavy swirl or a light swirl.

METHOD: Add 2 inches of batter in your baking container, followed by dollops of cinnamon. Swirl it around with a knife. REPEAT for the next two layers.

VARIATIONS:You can even add cardamom, chopped dates, figs or walnuts in your swirl.

The amount of cinnamon is up to you! But, don’t go overboard. Note: You can swirl with peanut butter (2-4 tablespoons)

For pumpkin blender bread, you only need to exchange the bananas with a 15 oz can pure pumpkin and you standard pumpkin spices. 15oz or about 2 cups of apples is a great substitute for bananas, and goes well with cinnamon.

VARIATION: Cut banana bread slices in half and toast in the oven for delicious biscotti! Dip 1/3 of each piece in dark chocolate and place on a cooling rack.

FREEZER Friendly: Slice frozen banana bread. Pop in the toaster. They taste amazingly fresh

To My Cat Friends: This is the only sugar I need!


FOCACCIA Bread ~Gluten Free Italian Style

Hot 🔥 From The OVEN

Easiest Gluten Free Bread! Olive oil is healthy. Yeast supports the immune system. Kosher Salt is the winning ticket. We must not forget the Rosemary!

Focaccia Bread -Gluten Free

  • Servings: 8
  • Difficulty: easy
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2 teaspoons active dry yeast
2 teaspoons inulin or sugar to feed the yeast*
1/3 cup water lukewarm between 105-110°F {40-45C)
1 1/2 cups almond flour (your choice of gluten free flour)
3 tablespoons psyllium husk finely ground
1 tablespoon ground flax seeds (or 1 1/2 teaspoon xanthan gum -thickening agent)
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg at room temperature
2 egg whites at room temperature
1 tablespoon extra virgin olive oil
2 teaspoons apple cider vinegar
Rosemary springs …extra virgin olive oil ….kosher salt

1. Add yeast and sugar (to feed the yeast) to a large bowl. Heat up water to 105-110°F. If you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t, start again (too cold water won’t activate the yeast and too hot will kill it).
2. Mix your flours while the yeast is proofing. Add almond flour, psyllium husk, flax seed, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly until the dough becomes thick enough to form into a round ball, cover and place in the fridge overnight.
4. Line a baking sheet with parchment paper and grease with olive oil (so the dough doesn’t stick while you spread it). Gently drop the dough on top of the sheet. Watch it spread in about two hours. The dough will have filled the pans and be almost ready to bake. With your ‘oily’ fingers, gently finish spreading the dough and make indentations in the dough, filling with rosemary sprigs, drizzle of olive oil, add KOSHER salt.
5. Cover with a kitchen towel and place in a warm place for up to an hour until a fluffier texture. You don’t want the dough to double. It will puff up (see pictures for reference).
6. Preheat oven to 350°F/180°C while the dough is proofing. High altitude baking: bake it at 375°F/190°C.
Transfer gently to baking sheet..let dough proof for 10 more minutes. Gently spread covering the baking sheet. Bake for 25-30 minutes, covering with a foil dome at minute 10 to avoid excessive browning. Just be sure that the foil isn’t resting directly on the focaccia .Cool for 5 to 10 minutes before cutting

THE SECRET! 🤫 Overnight Proofing!

Use Fresh or Dried Rosemary
TIP: For easy cleanup use parchment paper to line your pan!

Yield: 8 servings, Serving Size: 1 piece
Amount Per Serving: 138 Calories | 11g Fat | 4g Total Carbs | 2g Fiber | 7g Protein

Serving Suggestions!

TRENDING – Focaccia Bread 2022

KETO Focaccia bread has the same fluffy and soft texture that you’d expect from a full carb version of the bread. For my KETO Focaccia, I used almond flour. I actually like the taste of gluten free breads better than carb breads. LESS CARBS is always good in my books!!!


KOSHER (kashrut) SALT has a wider grain than table salt. Using kosher salt enhances the flavor of foods instead of making them taste salty. Good bread makers in Toronto use Kosher salt in some of their breads. The salt taste stays grainy on bread and has a milder flavour than table salt. Wonderful for focaccia bread! Kosher salt is popular on pretzels.


PSYLLIUM is a common thickener in the food industry. Psyllium makes baking products with a wheat-like texture. Pysellium seed is a pale wheat colour. Inulin and psyllium are a plant based fiber from leeks onions. Other enhancers like Flax or Linseed comes in brown or golden colour. Xanthan gum , a creamy, white powder, plays the crucial role of imitating gluten. It is a derivative of carbohydrates/sugar. NOTE: If you are allergic to Flax seeds use Xanthan.

Link To Gluten Free Flour


What’s Missing?

Ans: The Gluten!

Focaccia Bread

  • Servings: 10-12
  • Difficulty: easy
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