This recipe for the best paleo banana bread is made with ripe bananas, almond flour, tapioca flour, and sweetened with maple syrup so it is refined sugar free! Perfect texture, tender crumb, moist, and oh-so-healthy. Plus the batter is mixed in the blender for minimal dishes and easy clean up (instructions for mixing in a bowl are also included in the recipe below).
Friends! Finally the recipe for the best paleo banana bread is ready to be shared with the world. If you follow along regularly with Nyssa’s Kitchen you might know that I am not the most skilled baker. It’s something that I ENJOY doing, but I’ve never really had the knack for creating my own baking recipes.
So when I decide to share a recipe for a baked good with you all, I test it at least (what feels like) a million times. Because getting it right is important. Especially when it’s something as yummy and esteemed (treasured) as banana bread.
So I’ve been working on this recipe for at least a month, probably literally made 12 loaves (friends and co-workers are all loving us and our banana bread gifts), to get it just right. And we’ve made it. The recipe is ready and I cannot wait for you guys to get your hands on this banana bread. It’s tender, moist, the perfect texture, just the right amount of sweet, and SO GOOD. Or as the name proclaims, the best 😉
These No Bake Cinnamon Roll Energy bites are made with only 7 ingredients and are naturally sweetened with dates! A healthy yet indulgent treat, they are soft and chewy, full of healthy fats and protein, and totally reminiscent of the ultimate breakfast pastry – the cinnamon roll! Without any of the refined sugar/wheat/dairy 💯 It’s a real win/win.
Guys! Hello and happy weekend! Are you ready to talk no bake cinnamon roll energy bites?!
For some reason, I felt a little strange sharing this recipe this time of year. Something about “cinnamon roll” sort of makes me think fall. But then I started thinking about it and I was like nooope, I’m pretty sure cinnamon roll ANYTHING is always going to be delicious and is totally appropriate year round. Ya with me?
So then I asked my friends over on Instagram just to make sure I wasn’t the only one who felt this way, along with some of my trusted taste testers, and everyone seems to be pretty much the same page on the whole love of all things cinnamon roll AND energy bites AND anything yummy that’s also NO BAKE (that makes them fit into the whole warm weather thing, right?) so HERE WE ARE! Getting ready to bite into the gloriousness of these crave worthy energy bites.
When you’re on your tenth watermelon of the summer, you start to get reaaaally creative with different ways to use it! You’ll see a couple of watermelon recipes coming up on the blog for that very reason. The first of which, is this creamy watermelon chia seed pudding!
Creamy watermelon chia seed pudding? Sounds a little… strange, right? It sounded pretty strange to me at first, too. So strange that even though the recipe came out perfectly on my first round of testing, I had to make it two more times just to be sure that I wasn’t making up the fact that it was DELICIOUS.
I actually kind of had to convince myself that this was a good idea. And now, I do believe it’s my job to convince YOU that’s it a good idea, too 🙂
The base for the chia seed pudding starts by blending together fresh cut pieces of juicy watermelon, greek yogurt (Stay with me here. You can also sub in coconut yogurt for a dairy free option), lemon juice, and a little maple syrup to gently sweeten things up. The chia seeds are whisked in, and once their plumped up, the pudding is layered into little cups with fresh berries, and more juicy watermelon.