Each and every recipe I share on this blog is inspired by my family. They give my recipes the "stamp of approval" prior to posting and their opinions ultimately determine whether or not I share a recipe. My husband and my kids are my taste-testers because I want this blog to be a space for family-friendly, simple, healthy AND delicious recipes.
I started this blog because of my desire to feed and nourish my family with real food. At first I just shared recipes that we all enjoyed and posted them without much thought, but these days I have more of a goal, more of a purpose; I want to make healthy baking and cooking more accessible. I want to show that eating well can be simple, easy and doesn't have to be time consuming. I want to show that you can have treats that are low in sugar and still taste amazing and you can cook up a family dinner without much time or many ingredients but still provide a nutrient dense meal.
When I go search the internet for a recipe to try out (which isn't all that often anymore), if the ingredient list is long or the instructions way too complex, then I scroll right on to the next recipe. My hope is that the recipes I create aren't like that; that they aren't too intricate and that they can easily be replicated by anyone else.
I'll be the first to admit that not everyone has the same taste. And if you come from a background of eating the "standard American diet", then many of my recipes may not taste like what you're used to (like treats loaded with sugar). But once you've taken a more whole foods approach to eating, your taste buds change and even food such as carrots or beets can seem sweet. (I fondly remember thinking 80% dark chocolate was far too bitter 15 years ago, but today I rarely eat chocolate with a lower cocoa content.)
This grain-free Cinnamon Raisin Banana Bread is no different from any of my other recipes in the fact that it took time, creativity, love and a bit of effort to prepare and perfect. I love using whole foods to sweeten baked goods and treats and therefor, this banana bread is only sweetened with bananas and raisins. I think many people in today's world eat too much sugar. It's hidden in basically all packaged food, even items labeled as "healthy", and I truly believe it has a negative impact on people's health. In my own experience, the more sugar I eat, the more sugar I crave...it just keeps piling up and soon my sweet tooth is out of control. That's just another reason why I like to keep my treats free of added sugar, or if necessary, just a tablespoon or two of sugar like honey and/or maple syrup. Yes, bananas and raisins have sugar, but they are also packed with vitamins, minerals and fiber that simple sugar does not contain. Anyway, enough back-story and I'll put an end to my mini sugar rant 😉 ... Here's the recipe for this Paleo-friendly Cinnamon Raisin Banana Bread.
Cinnamon Raisin Banana Bread
- 2 large, ripe bananas (250 g)
- 3 large eggs
- 1 tsp vanilla extract
- ¼ Cup cassava flour
- ¼ Cup coconut flour
- ¼ Cup tapioca flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ Cup raisins (packed)
- Preheat oven to 350 degrees F.
- Peel banana, break into pieces and add to food processor with eggs and vanilla. Blend well.*
- Add remaining ingredients, except raisins and blend well.
- Add raisins and pulse batter a few times.
- Pour batter into lined 8" x 4" baking pan and bake in oven at 350 degrees for 35 minutes.
- Remove loaf from oven and cool to room temperature on cooling rack.
- Store loaf in fridge.
Recipe makes one 8" x 4" loaf
*If you don't have a food processor, simply mash banana in a large mixing bowl (with a fork) then mix in remaining ingredients.
I have this in the oven! I can’t wait!!!
I hope you love it!
If I want to use whole wheat flour, how much would I substitute?
Hi! I would look for a banana bread recipe made with whole wheat flour, as I have no idea how much you would need in place of the flours I used.