Louis Remolde: The Single Baker




Usually everything King Arthur Post I immediately want to jump into kitchen and start cracking eggs. This Banana was just what I needed for a cold winter morning with a good cup of coffee.The whole wheat flour adds a very nice hardiness and nutty flavor; and lets face it much healthier then all-purpose flour. I also added dark chocolate chunks and sliced almonds.

I did make a few changes to the OG recipe which can be found at One of the amazing things King Arthur does is they also give you different variations and substitutions ideas.


4-5 ripe Bananas about 2 cups

1/2 cup Vegetable oil

1 cup brown sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 1/2 teaspoon cinnamon

1 teaspooon nutmeg

1/2 cup dark chocolate chunks

1/2 cup sliced almonds


Preheat oven 350° F. Grease a 9″ x5″or a 4″ x 11 1/2″ loaf pan.

In a large bowl, stir together the mashed bananas, oil, sugar,eggs, and vanilla.

Mix flours baking soda, baking powder, salt, cinnamon and nutmeg.

In a small bowl toss the chocolate chunks and almond with a teaspoon of All-Purpose flour; this will hold them in place while baking and not sink to the bottom. 

 Now mix the dry with the wet ingredients; mix thoroughly. Add Nuts and chocolate; Scoop the batter into prepared pan. Sprinkle some granulated sugar and cinnamonon on top.

Bake the bread for 60 -70 minutes. The toothpick test works best. Poke a toothpick into center; if clean its finished ; batter on the toothpick ,it needs more time.

Cool in pan for 15 minutes.then loosen the edges and turn out to cool completely.this bread will last serveral days , and can be frozen!

I hope you love this recipe and add your flare to it as well happy baking !!!!!!!


Pumpkin-Vanilla Protein Muffins

I recently discovered that my Hardcore fitness could finally eat my baked goods and not feel guilty.

For a friends recent Birthday and Going Away gift I made her Pumpkin-Vanilla Protein Muffins.
I couldn’t get over how tender and light they came out.  I thought for sure they would be dry and flavorless.
There are many amazing healthy recipes out there , some get complicated with many ingredients others omit so may ingredients they are boring.
I wanted the flavor to be there and the health. 
Try these out! 

Pumpkin-Vanilla Protein Muffins
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup oat flour ( oats buzzed up in food processor )
1/2 cup whey vanilla protein
1 1/2 teaspoons baking soda
1 1⁄2  teaspoon kosher salt
1 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Nutmeg I used one whole ,grinded on a micro plane
1 cup of light brown sugar
2/3 cup coconut oil
1/2 water ( room temperature )
3 eggs (room temperature )
1 can of pumpkin puree ( not pie mix

Pepita Seeds, sugar and cinnamon for tops .


Preheat oven 350 degrees Fahrenheit.
Place paper baking cups in 24 regular size muffin tins.
In a large bowl , mix flours, protein,  salt, baking soda, cinnamon,  nutmeg,  ginger. Whisk together set aside.
In another bowl  stir sugar, coconut oil, water,eggs with whisk.
Stir pumpkin into bowl with liquids.
Add to flour mixture,  stirring just until just moistened.
Evenly distribute the batter.
Bake 25 minutes
Cool for 5 minutes in tins.
Release and let cool on rack.

My amazing Hardcore Workout partner on Fridays!!!! Maureen 

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