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Recipes

Banana Bread with Almond Flour, Coconut Oil and Honey

Mollie Mahon

Yay for closing doors on things that aren't quite working, quitting and saying no even though it's hard and can feel sad, and making space for other things to grow- even though I'm not sure what they are. I've closed the baking business of Wild Hearts Baking Co., I've changed the name to Wild Hearts Co., and I'm now sharing artwork and recipes. And from there, I'm not sure. I'm going to see what I enjoy, what's calling me and what direction Wild Hearts will take.

For my first recipe I'm sharing my delicious banana bread recipe and I'm so excited! 

This is my most favorite baked good that I make. I worked on it for years trying to find the right balance of density, sweetness and moisture between the bananas, coconut oil and almond flour. Once I found it it's been my favorite, easy, go-to recipe that I STILL eat regularly. After trying Wild Hearts Baking Co. as a baking business where I sold at a farmer's market, pop-ups, retail and for local orders; I got really tired of eating some of the things I made. But not this banana bread, it's awesome.

Baking Tips:

Let the bananas ripen and turn extra-brown on the counter. Once they're over-ripe you can use them in the bread or freeze them for later. Our freezer has loose, brown bananas in there all the time. You can also peel, even mash them, and then freeze in a ziploc bag. But I just pull the frozen whole bananas out a few hours before I plan on baking or I microwave them on defrost to get the bananas to room temp again. 

I also love love love the combo of honey, coconut oil and vanilla. I think it's part of the secret to why this recipe is so yummy. It's best to use room-temperature eggs and let the coconut oil cool before mixing it into the banana, eggs, honey and vanilla mixture. If you skip this step then the hot coconut oil will scramble the eggs! 

Banana Bread

Makes 12 muffins or 1 loaf

3 eggs at room temp

2 over-ripe bananas

1/2 C coconut oil, melted and cooled to room-temp

1/2 C honey

2 tsp vanilla extract

3 C blanched almond flour, finely ground

1 tsp baking soda

1/2 tsp salt

Mix-Ins & Substitutions:

Add 1 Cup chocolate chips to the batter or 1/2 C chopped walnuts on top. I generally eat it plain though because it's that good! Using a liquid sweetener like agave or maple syrup instead of honey works really well. Swapping butter for the coconut oil changes the consistency a little, some times I use half butter and half water; and I have never made a good egg-less version! 

Pan Prep:

Use paper liners or a non-stick spray for a muffin pan. For a loaf pan, grease and then flour the baking tin, spray with a non-stick spray or line with parchment paper. If you use parchment paper you'll want to cut two pieces: one for the length and one for the width. They'll overlap and you want a little extra to go up the edges because the weight of the batter will push the paper down.

To Make:

Mix the bananas, eggs, coconut oil, vanilla and honey in a bowl. In a separate bowl mix the almond flour, salt and baking soda. Combine the wet and dry ingredients together until well-mixed. Use a muffin scoop to fill a muffin pan or pour into a prepared loaf pan. 

Bake at 350

12 muffins about 22 min.

1 loaf about 65 min. 

Eating & Storage:

This bread bakes with a nice crust and is great once it's had time to cool. After cooling and storage it can get denser and soggier so a light toasting brings it back to life. You can freeze it, store in an airtight container on the counter away from direct sunlight for a few days depending on the temperature, or in the fridge for up to 2 weeks (often longer).