by Roselynn Granados
In her journey toward reducing her blood pressure, increasing her energy, and improving her overall health, Symposia Medicus Administrative Assistant Roselynn Granados takes family-favorite recipes and gives them a healthy and clean twist.
One such recipe is her dairy-free banana bread. Perfected over the years, Roselynn has replaced traditional components with cleaner, healthier, more wholesome ingredients.
It’s so easy to fall into mindless eating—focusing on what tastes good and not necessarily on what’s healthy. This was a challenge in my life. Thus began my own personal journey to connect the two: taking my traditional family-favorite recipes and giving them a healthy and clean twist.
I began researching healthier alternatives to ingredients in my recipes that didn’t compromise flavor or texture. My dairy-free banana bread is one of my success stories.
I’m not a baker, but I do enjoy baking banana bread. A few years ago, I was introduced to a delicious recipe. However, many of the ingredients—canola oil, refined sugar, dairy—were too heavy for me. I experimented, modified, and personalized the recipe. Several holiday-baking sessions later, I perfected the bread using cleaner and healthier ingredients. My family would agree!
Try the recipe with almond flour. It’s just as delicious! And if you like your banana bread nice and moist, be sure to take the time to cover it with a cloth or foil after taking it out of the oven. You’ll be happy you did. Enjoy!
- 2 cups of flour (you can replace with almond flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup of coconut sugar
- 4 ripe bananas
- 1 teaspoon vanilla
- ½ cup of coconut oil
- 1 teaspoon cinnamon
- ½ cup of chocolate chips (optional)
- ½ cup of walnuts (optional)
- Preheat the oven to 350º F
- Into a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a large bowl, cream together the eggs and sugar.
- Stir in the mashed bananas, vanilla, coconut oil, and cinnamon
- Stir in the flour mixture, a third at a time, until just combined (do not overmix)
- Pour the batter into a 9×5 inch loaf pan
- Bake for about one hour, check the middle of the bread with a toothpick—if it comes out with some of the batter on it, continue to cook for another 10 minutes
- Take out the bread and let it cool for 10 minutes. I like to cover mine with a cloth or foil to create steam, so the bread comes out extra moist!
Roselynn Granados is an Administrative Assistant at Symposia Medicus. She lives in Walnut Creek, California.