Chocolate Chip Banana Bread

Banana bread is one of my all-time favorite treats. I like my banana bread to eat more like a cake, rather than bread - makes it feel so much more indulgent - and I hope you feel the same way.

And, it’s dairy-free and gluten-free.

AND, it’s been taste-tested and approved by hungry brunch friends.

ANNND, I’ve decided to add this to the cookbook. Yep, I’m that generous.

Here’s what you’ll need to make this chocolate chip banana bread:

• 1/3 cup melted coconut oil + a little extra to grease bread tin

• 1/4 cup maple syrup

• 2 eggs

• 3-4 medium-sized very ripe bananas, mashed

• 1/4 cup almond milk (or milk of choice)

• 1 tsp baking soda

• 1 tsp vanilla extract

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1 cup almond flour

• 3/4 cup oat flour

• 1/3 cup old-fashioned oats (not quick cook), plus more to sprinkle on top

• 1/4-1/3 cup dark chocolate chips (or chocolate chips of your choice)

Preheat oven to 350 degrees F. Grease a bread tin with enough coconut oil to coat the entire tin, including the sides! I usually melt about a teaspoon of coconut oil, pour into the tin, and spread with a paper towel.

In a large bowl, whisk melted coconut oil and maple syrup until combined. Add eggs, and whisk again until combined. Add in bananas, milk, baking soda, vanilla, salt, and cinnamon, and whisk until completely combined.

Add almond and oat flours, as well as oats, and using a spatula, carefully fold mixture together until all ingredients are incorporated. Add in chocolate chips, and fold again with a spatula until the chips are dispersed throughout the mixture evenly.

Pour batter into the greased bread tin. Even out the top with the spatula and bang the tin (gently) on the counter a couple of times to release any air bubbles. Sprinkle the top with some extra oats.

Bake at 350F for 40-45 minutes, until the middle is set and a toothpick/knife dipped in comes out clean. The edges of the bread will brown before the middle, so don’t worry. Let bread cool slightly before taking out of the bread tin.

Grab & Go Protein Balls

All of us prioritize the time in our days differently. Whether you make time for meals or not, these little guys most definitely have a place somewhere in your day. They can be breakfast on-the-go (PERFECT for after that morning spin or yoga class) or they can be a mid-afternoon snack when you’re feeling snack-y. Or both, I’m not judging. In fact, I’ll be so proud of you for getting some healthy fiber and protein into your day.

Protein Balls*:

• 1 large banana, mashed

• 1/3 cup peanut butter

• 3/4 cup rolled oats (not quick cook)

• 1 TBS hemp seeds

• 1 TBS chia seeds

• 1 TBS dried goji berries

• 1 TBS mini chocolate chips

• 1 TBS maple syrup

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1/2 cup + 1 TBS unsweetened coconut flakes, separated

Method:

On a large plate, pour 1/2 cup coconut flakes and shake carefully to make an even layer. Set aside.

In a large mixing bowl, combine all ingredients, and mix with a large spoon or spatula to thoroughly combine. Refrigerate mixture for 10 minutes to let it set.

Using a 1 TBS measure, scoop and roll mixture gently in your hands to create each ball, and roll in coconut flakes until evenly coated. Repeat, and line balls on a cookie sheet. When done, refrigerate balls for 15 minutes.

You can eat right away, or you can pack them away in the refrigerator or freezer. They’ll keep in the fridge 2-3 days, and you can store in the freezer for 1-2 weeks.

*This recipe was developed in partnership with Ilana Broad.

Better-Than-Ever Avocado Brownies

As the #howtoadult cookbook slowly comes to life, I’ve been revisiting my recipes. Not only do they need to be delicious, but they need to be simple - no special ingredients you have to run to 3 different stores for, no complicated equipment, no fuss.

These brownies were an obvious shoe-in. If you’ve been following along over the years, you know I love taking traditional dishes, from dinners to desserts, to the healthier end of the spectrum. I also tend to keep my recipes dairy-free, and as of recently, many of my recipes are gluten-free to accommodate those who are gluten-sensitive.

While the original recipe is great, why not try to improve it? I was able to reduce the amount of sugar and provide a gluten-free option without sacrificing taste nor that fudge-y texture we all know and love in traditional brownies.

These brownies use avocado as the primary source of fat (instead of butter), dark chocolate and maple syrup for sweetness (instead of refined sugar), ingredients you can find in any grocery store, and best yet, you only need one large mixing bowl.

Here’s what you’ll need to make my improved Avocado Brownies:

• 1 large avocado, mashed

• 1 3.5-oz bar of dark chocolate (preferably 70% cacao or higher), melted

• 2 eggs

• 1 tsp vanilla

• 1/3 cup maple syrup

• 1/3 cup oat flour (or flour of your choice; oat flour is preferred & not difficult to find)

• 1/4 cup cocoa

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp coconut oil, melted, for baking pan

Method:

Preheat oven to 350 degrees F.

In large mixing bowl, mash avocado and add in melted chocolate, eggs, vanilla and maple syrup. Whisk until completely combined - you may still see some avocado pieces and that’s OK.

In the same bowl, add in flour, cocoa, baking powder and salt. Using a spatula, mix slowly to prevent flour and cocoa from escaping the bowl. The mixture will be thick. Make sure you scrape all flour and cocoa off the sides of the bowl so the mixture is thoroughly combined.

In an 8x8 baking dish, pour coconut oil and spread evenly around the dish with a paper towel, including the sides. Pour in batter and spread evenly. Bake for 25-30 minutes, or until the middle is set. You can test with a toothpick to make sure it comes out clean.

Black Sesame & Tahini Bread For The Win

I'm probably not the only one whose Instagram feed is mostly food, and it's honestly where I get a lot of inspiration for weeknight meals, weekend baking projects, and all the snacks in between. 

I'm such a sucker for banana bread, but when I saw this swirled sesame tea cake... mind. blown. First, it's gorgeous. And second, it utilizes an ingredient that I usually have in my fridge but I almost never use!

Tahini is ground sesame, this beautiful light golden paste that's nutty and savory. It's also one of the main ingredients in hummus, giving it it's rich flavor.

If you've read any of my blog posts or Instagram posts, you know I'm impatient and can't be bothered with all the extra bowls & baking steps. And so, this version of this bread was born!

Here's what you need to make my Black Sesame & Tahini Bread (makes one 8 1/2"x4 1/2" loaf):

Dry:

• 1 1/2 cups whole wheat (or AP) flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp each: cinnamon, nutmeg, ground ginger

Wet:

• 1/2 cup coconut (or full fat Greek) yogurt
• 1/2 cup tahini
• 1 cup sugar, plus extra for sprinkling
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup olive oil
• 1 1/2 tsp sesame oil

Other:

• Black sesame seeds for sprinkling
• Ghee (or nonstick oil spray) for pan

Instructions:

Preheat oven to 350 F. 

Coat bread loaf pan with nonstick oil spray OR thin layer of ghee. Then, line pan with parchment paper, so that paper comes up above the sides of the pan. Once more, coat parchment paper with nonstick spray OR thin layer of ghee. Sprinkle sesame seeds and sugar to coat parchment liner, tapping to evenly coat pan liner. 

In a large mixing bowl, whisk together all dry ingredients. In a small mixing bowl, combine yogurt and tahini. It might separate a little bit, but mix it until it's thoroughly combined. 

In another large mixing bowl, with a hand mixer (or standing mixer if you have one), beat sugar, eggs, and vanilla together until pale in color and thickened. Add in olive oil and sesame oil and beat until thoroughly combined.

Add dry ingredients and yogurt & tahini mixture alternately to the bowl with the wet ingredients (sugar, eggs, and vanilla)—dry, then yogurt & tahini mixture, then dry, then mixture, ending with dry.

Pour batter into the bread loaf pan, and sprinkle the top with more sesame seeds and sugar.

Bake for 55-65 minutes, until golden brown and no longer gooey in the center. Lift parchment & bread together out of the pan to allow to cool.

Serve warm topped with coconut yogurt & berries, or slathered with almond butter, or grab a slice straight out of the bread loaf pan (go ahead, no one's judging).

Adapted from bon appetit's swirled sesame tea cake.

No change, no growth.

You may have heard the saying, hindsight is 20/20. And of course, it wouldn't be so clear if you didn't have time to reflect on it afterwards. That's exactly what I've been doing these past few months - reflecting - and ready to tackle whatever comes my way.

Let me start at the end of the story: the trip of a lifetime, the trip to cap off the first half of my year that had quite a few bumps in the road. SurfYogaBeer, you gave me exactly what I needed at exactly the right time - the universe is funny that way, you know? Amazing food, amazing views, and even more amazing people contributed to a blissed-out week where I was more present in every moment than I had been in months.

Now, back to the real world, where I'm dealing with the ever-present reality of Saturn's return. Yep, Saturn's return, the period of time leading up to when Saturn returns to the same position it was on the day you were born. This period of time marks major transition as you move in to the next phase of your life. Think I'm crazy? Look it up!

What else has changed? A new job, a new apartment... just to name a couple. You may be thinking, Nina this is so much change at once! I don't disagree. It's a TON actually. If I've learned anything over the last few years, it's to be patient with myself, especially during these times of change. I tend to be very impatient and I often have to remind myself that it's going to take time. But I also remind myself that this is such an exciting time, with lots of beautiful and positive things to come.

So what remains true and consistent? My desire to keep up with this blog, and my love for cooking (of course). I've had to start meal prepping to bring lunch to my new job, which has been challenging but has allowed me to get more creative in the kitchen. I've been inspired by Food52's one-pot meals, like these curried coconut lentils. OH MY GOD, YUM. (Note: I added frozen peas and walnuts to mine). Meal prep has also allowed me to have a quick dinner without having to start cooking as soon as I get home. Win-win.

Oh, another thing that's going on? My dream of writing a COOKBOOK with my kickass friend Ilana is FINALLY COMING TRUE.

HELL YEAH, A COOKBOOK. A cookbook for us - the millenials - the ones realizing how incredibly valuable home cooking is and how important it is to have some basic skills, and absolutely delicious recipes, under our belts. We've been thinking about this for years and it's finally starting to happen. We only ask that you remain patient, as we're only at the beginning of planning, which happens to be the most fun... recipe development!

You wanna help test out recipes? Get in line.

Just kidding, there is no line. (Or is there?)

To give you a little taste of what's to come (see what I did there?), I'm going to share an exclusive cookbook recipe with y'all! 

Here's what you'll need to make GRAB-n-GO Protein Balls (makes 10-12, two-bite balls):

• 1 large banana, mashed
• ⅓ cup almond butter or peanut butter
• ¾ cup rolled oats (not quick cook!)
• 1 TBS maple syrup
• 1 TBS hemp seeds
• ½ tsp cinnamon
• 1 TBS dried goji berries (or cranberries, or blueberries)
• 1 TBS semi sweet or dark chocolate chips, slightly chopped (leave some full pieces)
• 1 ½ TBS unsweetened coconut flakes (mix in) + 1 cup flakes (reserved for rolling)
• Pinch of sea salt

Combine all ingredients in mixing bowl. Set aside baking sheet lined with parchment paper.

On a large plate, pour 1 cup of unsweetened coconut flakes. Using a spoon, scoop mixture and roll into 1-inch balls (about 1 TBS worth of mixture). Coat each protein ball with coconut flakes and place on baking sheet. Repeat until mixture is gone.

Refrigerate protein balls for at least 30 minutes; overnight is best. You can also freeze; the texture/consistency won't change that much! Store in an airtight container - will last 3-5 days in the fridge, 1-2 weeks in the freezer.

This is THE perfect snack to grab if you're running late to work, or to pop right before a spin class. Or, just-because you're hungry and want something packed with protein, fiber, and healthier sugars. 

It's good to be back, in more ways than one. Ciao (for now)!

Cookies for breakfast, dessert, and anything in between!

I don't make cookies often. Not only because I find them a bit tedious to make, but also because they tend to have a lot of sugar and require butter to get that perfect cookie-texture.

But, I'm always trying to find a great dairy-free cookie, and I think I've come close to one of my favorites.

What you'll need to make Chocolate Chunk Cookies - makes 20-30 cookies:

Dry ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats (not quick-cook)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet ingredients:

• 1/4 cup coconut oil, melted
• 1/4 organic cane sugar
• 1/4 maple syrup
• 2 eggs
• 1 tsp vanilla extract

Other:

• 1/3 cup chopped walnuts
• 1/3 cup chopped dark chocolate bar of your choice (I used sea salt + almond) - I looove using bars instead of chips because you tend to get larger pieces of chocolate and you can add a variety of flavor to whatever you're making!

In a medium mixing bowl, thoroughly combine dry ingredients: flour, oats, baking soda, baking powder, and salt. In a separate medium mixing bowl, whisk together wet ingredients: coconut oil, sugar, maple syrup, eggs, and vanilla.

Slowly add dry ingredients to wet ingredients, using a spatula to make sure all dry ingredients are incorporated into the wet. You'll get a sticky, caramel-colored dough. Fold in walnuts and chocolate chunks. Cover the bowl and set aside on the counter for 10-15 minutes - this will allow dough to come together and not be as sticky when you form the cookies! At this point, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Using a TBS measure, scoop 1 TBS dough on to baking sheet and press down with your fingers to flatten into disc (tip: spray the TBS measure with non-stick cooking spray so the dough doesn't stick!). Repeat until you're out of dough. These cookies won't spread, so you can keep them pretty close together.

Bake for 15-18 minutes, until golden. Transfer to plate or cooling rack. Allow to cool completely before storing, or be like me and grab one hot out of the oven and pretend you don't burn your mouth...

Sit back and treat yourself this Sunday with a large mug of coffee and one of these delicious cookies!

Do you like chocolate?

I thought so!

If you like decadent desserts without all of the decadent ingredients, then these brownies are the perfect treat for you. 

Make these for your family holiday party, your friend's potluck, or your amazing co-workers who just love a mid-week treat!

I should be honest though... these brownies have avocado in them. Yeah, I said it. Avocado. Its mild flavor and high (good) fat content make it the perfect butter/oil substitute. It also gives these brownies a rich, velvety texture. Win/Win/Win.

Avocado Brownies - makes 9-12 square brownies, or 6-8 muffin-sized brownies:

• 1 large avocado, mashed
• 1 3-4oz dark chocolate bar, melted
• 2 eggs
• 1 tsp vanilla
• 1/2 cup maple syrup
• 1/3 cup flour (any kind you want)
• 1/4 cup cocoa
• 1/2 tsp baking powder
• pinch of salt

Preheat the oven to 350 degrees F. 

In a large bowl, mix avocado, chocolate, eggs, vanilla, and maple syrup and whisk until thoroughly combined. Add in flour, cocoa, baking powder, and salt and mix until dry ingredients are completely combined with wet ingredients. The mixture will be thick. 

Spray an 8x8 brownie pan with non-stick spray. Pour batter in to pan and spread evenly. If using muffin tins, fill each cup until mostly full. Bake for 30 minutes, or until middle of brownie pan (or muffins) are set and firm.

Let cool before cutting and removing from pan.


What a delicious year 2015 has been! I can't wait to see what 2016 has to offer. Thanks for following along with my food + life adventures. Warmest wishes for a happy and healthy New Year, fellow foodies!