Mom’s Internationally-Acclaimed Banana Bread: more famous than any other

Dear hungries,

This morning I had a mountain of black bananas, which the husband has been eyeing hopefully while whispering banana bread under his breath, hoping it sinks into my subconscious. I pulled out my splattered and ragged banana bread recipe, passed down from my mom, given to her by a college friend’s mom and used until well-worn before any of us precious little angels were born.

20150430_134127

This banana bread is simple, and classic.

It has everything a purist loaf of banana bread needs – sweet, overripe bananas, no additional mix-ins. A moist and tender crumb, and a sweet, slightly sticky top that cracks and splits right down the middle, in tender perfection. Cut a slice and melt on some butter – the world stops turning as you drift into a heavenly banana dream. And naturally, when stirring up the batter you can add all the walnuts and chocolate chips you like – a little banana bread blasphemy is always wickedly fun.

This recipe has been emailed, copied, and written down so many times by so many people, my mom spends half her time on the computer sending it out. It’s about time it was posted online for all of you to enjoy!!

20150430_150921

20150430_150933

Download the Best Banana Bread recipe here

Best Banana Bread

You can add chocolate chips, walnuts, dried fruit or even coconut flakes to mix up the flavors and textures!  I tend to go the purist route and not mix in anything – I always plan to do it next time! 

Heat oven to 325 degrees.

Combine in bowl:
2-3 ripe bananas, mashed
1 cup sugar
1 egg

Blend in:
2 cups flour
½ tsp salt
½ tsp soda
1 ½ tsp baking powder

Add:
½ cup Canola oil

Mix well, pour into greased pan.  Bake 45-60 minutes. Serve hot, with butter!

Banana Muffins: spray paper liners in a muffin tin. Scoop in ¼ to 1/3 cup batter in each cup; makes 12.
Mini Loaf Pans: spray mini loaf pans before using; makes three.
Hawaiian French Toast: use slices of banana loaf instead of regular bread when preparing French toast.
Elvis Style Hawaiian French Toast: spread two slices of banana bread with peanut butter; spread one slice with jam, and make a sandwich. Dip into egg and milk for French toast, and cook as French toast.

Alternative Ingredients
Replace 1 cup sugar with ½ cup honey
Replace Canola oil with melted coconut oil

Download the Best Banana Bread recipe here

 Enjoy your banana bread, and please share with me your ideas for mix-ins!

Mrs H

Advertisements

Summer Make & Take Recipes – including sunscreen and bath diffusers!

Dear tribe,

Periodically, we host a “make & take” for our tribe [our community of family members connected by a love of healing and encouraging each other in everything from drinking bone broth to loading the dishwasher], where oilers, new and experienced alike, gather together and combine knowledge, skills and ingredients to make a menu of essential oil-infused items. There is usually a theme, such as Pregnancy and Childbirth or Home Cleaning Closet, and it is always an educational and lively experience with lots of food and good company!

Sometimes we get a little TOO lively, but we always make it home safely at the end of the day.

This recipe folder is from my summer-themed event and includes an allergy roller, bath diffusers, sunscreen and a new variation of that beloved summer body lotion – as well as The Base!

20150424_162130

20150425_113916

Download the Summer Make & Take recipe file here
Find resource links for all the ingredients and tools used in the recipes

Detoxifying Bath Diffusers
from the Summer Make & Take

Customize your bath diffuser based on your need! A few variations are suggested below. These also make great foot-soak bombs! 

Makes 12 bath diffusers

3 cups baking soda
1 to 1-½ cups filtered water
6 drops each of preferred essential oils (see below)

Preheat oven to 350°F. Line muffin cups with foil liners.

  1. Measure the baking soda into a bowl, and slowly whisk in water to make a thick paste. Divide evenly into cupcake liners.
  2. Bake for 20 minutes; alternatively, let them air-dry overnight. Once they are finished baking, remove paper-lined discs from the pan and set on a cooling rack.
  3. Once they are cooled, distribute essential oils drops across the top. Remove from paper liners and store in an airtight glass container.
  4. To use: set a disc on the floor of the shower out of the shower’s spray, or drop one in the tub.

Allergy Soother: 6 drops each of lavender, peppermint and lemon
Morning Refresher: 6 drops each of Citrus Fresh and grapefruit
Weight Loss Trio: 6 drops each of peppermint, lemon and grapefruit
Sleep Aid: 6 drops each Peace & Calming, lavender and cedarwood
The following are recommended for shower diffusing only
Respiratory Relief: 6 drops each of R.C. and lavender
Virus Purge: 6 drops each of Thieves and lemon
Sore Muscles and Congestion Relief: 6 drops Panaway and copaiba

Download the Summer Make & Take recipe file here
Find resource links for all the ingredients and tools used in the recipes

Watch the video! That’s right, even at nine months pregnant I’m something of a movie star. Watch me prepare everything from the recipe file in 25 minutes.

If you’re using your starter kit (see the P.S. at the end of the blog) and you aren’t familiar with how to use the wonderful oils that come in the kit, here’s another graphic made by a friend of mine to help you get started. Use this to customize your bath diffusers or lotions based on your individual needs.

To better living without chemicals!

Mrs H

P.S. As always, if you haven’t gotten started on your own journey of healing with essential oils, I would love to welcome you to the oil tribe and get you connected to your own starter kit. Follow the link here and use PIN 4321 so I can provide customer care for you, and we’ll begin something great together! Connecting you to a sponsor is Young Living’s way of ensuring everybody gets their kit with information and individualized oil love, so if you want, we’ll connect to talk about what you really need to get out of your oils. 

It brings me to tears to see the revolutionary changes these oils are bringing about in people’s lives around me, especially in my own family. I enjoy every moment of learning with them. Come to the tribe! We’re ready for you. 

Ordering Details: I began by ordering the Premium Starter Kit – it includes a wholesale membership to all of Young Living’s products, so you can purchase anything else at a discount immediately by clicking “view more products”. 

UnGranola Porridge: grain-free, dairy-free, Whole30 kind of

Dear -free advocates and hungry breakfasters,

While I like to think we eat a clean, real-food diet, doing the Whole30 challenge has revealed to me where I am lacking in that area – highlighting bad habits I’ve developed, areas I’ve gotten lazy. And while I love everything on the Whole30, sometimes I just want to eat a breakfast that isn’t made out of eggs!

Well hello, UnGranola.

19719_10153354894830921_6341393825634410924_n

Whole30, in short, means no dairy, no grains, no pseudo-grains like quinoa seeds or buckwheat, no sugars including maple syrup or honey or stevia except for fruit sugars, no legumes (peanuts, beans, soy), and no psychologically-enhanced grain-free Paleo baked indulgences like coconut flour pancakes and muffins. What I do eat are a lot of eggs, mountains of green vegetables, free-range and grass-fed meat from local farmers, fruits, nuts … potatoes, root vegetables, seaweed, seafood, coffee, Choffy, tea and lots of other good stuff. It takes creativity and energy to put together meals without dropping back into habits that are long-established, and there is basically Nothing At All in the grocery store that is pre-made that fulfills the Whole30 requirements, so if one is tired and doesn’t feel like cooking but is also hungry, one is out of luck. (You’d be surprised how much stuff has pea protein in it, am I right?)

Benefits for this pregnant lady on Whole30 (under midwife supervision) include: on Day 23 today, this is the longest stretch I’ve gone without throwing up since I got pregnant. I love me some good food, but I hate seeing it twice! As of about Day 5, my life-interruptingly uncomfortable hiccups and overwhelming chest-pressure ceased entirely, enabling me to do things like breathe during the day, and sleep laying down, instead of propped up over four hundred pillows. And my legs – it’s like the excess baby weight is already trimming itself down despite the fact that I am consuming more calories now than I ever did before, because my clothes fit more easily (but the belly still grows!).

So back to eating a breakfast with no eggs. We eat a lot of fried, scrambled, poached, and boiled eggs in general, because we like them. Yet sometimes I just want something else in the morning, like a hot bowl of porridge with fruit on top. I don’t know if this strays in to “non-Whole30 approved psychological destruction” of the program, but at any rate it keeps me happy on the program and I still feel refreshed, nutritionally fulfilled, and experience none of the negative side effects that my previous (carbohydrate-enhanced) meals were apparently giving me.

I also wanted something Relatively Fast – I don’t always feel like/want to spend forty hours in the kitchen making a meal, so I wanted to make a mixture that could be chucked on the stove, oatmeal-style, and cooked up in just a few minutes. I wanted something the little kids would eat. I wanted something with nutrition, variety, flavor and spices. I wanted something that goes in a bowl and I eat, earthy peasant-style, with a too-large spoon. This satisfies all the requirements, and still meets the standard of no grain, dairy, legumes blah blah.

Enter UnGranola.

26

Peaches ‘n cream, anyone?

new

This porridge fulfills the desire for texture, warmth, a little sweetness if you desire (sometimes I do, sometimes I don’t). And while I like the popular Paleo nut-butter porridges and make those from time to time, they ultimately are something I can only have few and far between because the very nutty smoothness of them gets underwhelming after a while. Download the recipe PDF for UnGranola Porridge at the bottom of this post!

1

2

4

6

The ingredients can vary widely based on your taste, or what you have available in your pantry. Spices can be mixed up to suit your personal preference, too – I love using cinnamon, cloves, fresh nutmeg and a little vanilla powder – because on Whole30 you can’t use vanilla extract, there are too many illegal ingredients! Plus, using powder keeps my mixture nice and dry.  I order it from Beanilla and use it for all sorts of things in the kitchen!

7

Everything goes in the blender or food processor to mix – you have to be careful that you don’t churn it into a paste-like nut butter, though! I think a food processor is the best option, but I don’t have one so the Vitamix is my go-to. The new, wide-based Vitamix would be perfect for this! Sometimes I use the dry cup, but it doesn’t make much difference really.

9

10

Once everything is ground together, as coarse or as fine as you prefer, you have a handy mix to keep in the fridge! I keep it refrigerated because I don’t want the nut oils to go rancid – our house gets pretty warm in the spring and summer. A dark, cool pantry might be just fine, but the fridge is a nice, safe bet.

11

12

To prepare your delicious morning bowl of UnGranola, you take a scoop of the mixture and add a liquid to it. This can be whatever you like! Coconut cream and water, coconut milk, fresh almond milk, goat milk or cow’s milk if you drink dairy.

13

14

The almond milk, if you’re on Whole30, will probably be homemade, because there will be carageenan and other 30-illegal ingredients in most packaged almond milk.

15

16

17

18

Then, you have the option of adding a sweetener if you choose! For a banana-blend UnGranola, mash in a sliced fresh banana, or slice in a frozen one and let it cook down while you stir and mash. The little kids seem to particularly like this version, and it makes a very pleasingly thick, gently-sweet porridge.

19

20

For Blueberries ‘n Cream, you can add blueberries or use them instead of bananas. Add them fresh or frozen close to the end of cooking, and gently stir in! It’s a good thing summer is coming because I’m almost out of frozen blueberries – we pick at least a hundred pounds a year and wash, freeze on pans and then store in gallon bags. After serving the bowls, I like to add a little extra spice to the top – some cinnamon and fresh nutmeg will enhance these berries!

21

22

For Peaches ‘n Cream, I popped open a jar of peaches from our summer harvest. You could use fresh or frozen peaches, too! I mashed them in with a fork while the mixture was cooking.

23

24

Serve the granola with more fruit, spices and milk if you like. A swirl of jam or jelly, some dried fruit, or a rich dollop of butter, ghee or coconut cream. The sky is the limit!

Download the recipe PDF here! 

UnGranola Porridge

Measurements will vary; these are all approximate! You can increase one ingredient in favor of another, if you prefer. A nut-free version is distinctly smaller but still possible. 

UnGranola Mix
Makes approximately 3 – 4 cups of mix, or 6 – 8 servings (1/2 cup dry mix per serving)
1 cup raw walnuts
1 cup raw, dried pumpkin seeds (or other gourd)
1 cup flaked or shredded unsweetened coconut
3/4 cup raw pecans
3/4 cup shelled, raw sunflower seeds
1/4 – 1/2 cup coconut flour
1/4 – 1/2 cup almond flour
1/4 – 1/2 cup hempseed
1/4 – 1/2 cup chia seed
1/4 cup raw cashews
1/4 cup ground flaxseed
Vanilla powder to taste (optional)
Ground cinnamon and cloves to taste
Freshly grated nutmeg
Ground pink Himlayan salt

Liquids:
Coconut cream and water, coconut milk, almond milk or another nut milk, a dairy milk if you prefer

Sweeteners (optional): 
1 banana or another fruit, or maple syrup, honey, stevia or another sweetener of your choice

Making the mix
Pour all of the UnGranola Mix ingredients into a blender or food processor. If using the Vitamix, turn to speed 8 and stop every 30 seconds to scrape container with spatula; press down gently with the tamper while mixing, being careful not to over-blend into a paste.

Scrape mix into a glass container for storage; cap and store in the refrigerator.

To serve UnGranola Porridge: 
Scoop 1/2 cup of mix and place in a small saucepan. Add up to 3/4 cup of the liquid of your choice, more if you like your porridge thinner. Stir briskly with a fork over medium heat, whisking in a banana if you choose and mashing it fully or choosing another variation or sweetener. Heat for about ten minutes, stirring frequently, or until mixture is hot and thick to your liking. Serve with additional fruit, spices or milk if desired.

Tips: If there are any coarse pieces of pumpkin seed or coconut, longer cooking will soften them. If you made your porridge too thin, whisk in a little coconut flour to bulk it up.

Variations: 
Blueberries ‘n Cream: Stir in fresh or frozen blueberries towards the end of cooking. Grate fresh nutmeg on top before serving.

Peaches ‘n Cream: Stir in fresh, canned or frozen peaches, dicing or mashing in to your preference. Sprinkle with cinnamon and pour in cream to serve.

Pumpkin Spice: Add allspice to the spice mixture, and increase the amounts.

Gingerbread Wonderland: Add ground ginger and additional nutmeg to the pumpkin spice version; serve with hot applesauce.

PB&J: Swirl in a dollop of peanut butter, almond butter or another nut butter, and add a spoonful of jam or jelly just before serving.

Hot Butter: Top with a slab of butter or ghee, and a sprinkle of salt.

Download the recipe PDF here!

25

I hope you’ll keep me posted on any fun variations you and your family come up with – I am also always on the lookout for new and interesting ingredients to throw in the mix, so let me know what you find!!

Blessings,

Mrs H

See it first on Instagram
Face to face on the book