Dairy-Free Elvis Banana Bread

The King would have loved this banana bread recipe because it has all of his favorite things baked into one loaf.  I took one of the most commonly baked breads and added a couple of ingredients that will make it a stand-out for dessert or breakfast.  I prefer to use almond or cashew butter because both of those nuts have anti-inflammatory properties but you can certainly use peanut butter if you prefer.  The carbs have been cut in half with the use of the almond flour and the majority of the fat is healthy fat from the nut butter and almond flour.  Enjoy a slice with your coffee and it will be hard not to cut yourself another piece.

Prep Time:  10 minutes             Cook Time:  50-60 minutes              Makes:  1 loaf (12 servings)


1 cup of almond flour or almond meal

1 cup all-purpose flour

1 tbsp baking powder

3/4 cup granulated sugar

1/2 tsp salt

1 cup mashed ripe bananas (approximately 2 medium bananas)

1/3 cup unsweetened almond milk

1/3 cup peanut, almond or cashew butter

3 tbsp vegetable or avocado oil

3 tbsp liquid egg whites

1 cup dairy-free chocolate chips

Preheat the oven to 350 degrees and spray the bottom of a loaf pan with non-stick cooking spray.  In a medium mixing bowl combine, flours, sugar, baking powder and salt.  Whisk to combine.  In a separate mixing bowl add the mashed bananas, almond milk, nut butter, oil and egg.  Stir until combined then add it to the dry ingredients and mix until just combined.  Fold in the chocolate chips and pour the batter into the loaf pan.  Bake for 50 – 60 minutes or until a toothpick inserted in the center comes out clean.  Loosen the sides and gently remove the bread from the pan.  Slice and serve.

Heavenly Peanut Butter Oreo Cookies

Peanut Butter and Oreos are my favorite flavor combination.  Who doesn’t love peanut butter and chocolate together?  When you put this dynamic duo into a cookie it’s pure heaven!  These cookies are dairy free and you can substitute almond or cashew butter in for the peanut butter if you prefer that flavor.  Feel free to use any chocolate sandwich cookie that you enjoy whether it be organic or low fat.  (In general, most chocolate sandwich cookies are dairy free, but check the ingredients to be sure.)

Prep Time:  15 minutes                   Bake Time:  13 minutes                 Makes 25-30 cookies


2 1/4 cups all purpose white flour

1/2 tsp baking soda

1/2 tsp salt

1 cup packed light brown sugar

3/4 cup sugar

3/4 cup softened coconut oil

3 tbsp peanut oil or vegetable oil

2 large eggs

2 1/2 tsp vanilla extract

1 1/4 cups smooth or crunchy peanut butter (May also use almond or cashew butter)

20 chocolate sandwich cookies crushed

Preheat oven to 350 degrees and line a baking sheet with parchment paper.  Place the cookies in a large resealable bag and crush them with a rolling pin or sealed bottle of wine until they are in bite sized pieces.  In a large bowl whisk together the flour, baking soda and salt then set aside.  In another large bowl, with an electric mixer, beat the brown sugar, coconut oil, sugar and oil until light and fluffy.  Add the eggs and vanilla and beat until incorporated.  Then add the peanut butter and beat until combined.  Stir in the flour mixture and crushed cookies to the wet ingredients.  Refrigerate the dough for 15 minutes or until firm.

Shape and roll the dough into golf ball-sized balls.  Place the dough on a cookie sheet rather close together because the cookies will not spread while baking.  Bake for 13 minutes or until the tops are lightly browned.