Have you guys seen the banana granola bread trending on Instagram lately? It’s quite a thing.. So many have jumped on the band wagon of combining timeless breakfast comfort foods.

I had seen so many photos and posts and made a few recipes from other bloggers which I didn’t love. So when Graceland Fruit  (the dried fruit experts since 1973) asked me to make a recipe for them using their new amazing NO sugar added cranberries which I love, I was beyond excited! Of course I had so many ideas and endless applications!

I suggested this breakfast banana bread and they loved the idea. I am so happy that we now have whole soft no sugar added cranberries. I literally have dreamed about this since 2001 when I first discovered Graceland Fruit via Maricu in Mexico City. My first healthy recipes always incorporated dried fruit and back then the only options available had added sugars. Having hypoglycemia means I really try to limit added sugars. So I am thrilled that we now have an option and stay tuned because more no added sugar fruits are coming and they also have a line of organic dried fruits! To buy these fruits check out their website.

So after making MULTIPLE banana breads in my life .. I am sure you have also, I pulled my best #paleo banana bread and adapted it to add Graceland Fruit cranberries and also made another version because why not? A good recipe always leads to another great recipe!

This banana bread is moist, not too sweet, and most of all the texture is really spongy and light, you would never guess it’s: paleo which by definition means: gluten free, grain free, dairy free and also low in natural sweeteners. I love this recipe because you can make: muffins, donuts, cakes and even savarins. This is a sponsored blog post and all opinions are my own. Thank you all for supporting the brands I love!

Huge thanks to Graceland Fruit for featuring my story on their  side kick profile!


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My go to #paleo banana bread with granola. So simple and a total crowd pleaser. I have made it many times for events, networking and people love it!
Recipe type: Dessert
Serves: 3 small or 1 large
  • 2 large eggs I love and use Vital Farms pasture raised organic
  • ½ teaspon vanilla extract such as Nielsen Massey
  • 3 medium ripe bananas, pureed (1 cup)
  • ⅓ cup maple syrup
  • ½ cup avocado oil
  • ¼ cup Stir Sweetener
  • ½ cup arrowroot (60 gr)
  • 1 cup (110 gr) almond flour
  • 58 gr cassava flour I love Ottos Cassava Flour
  • ½ teaspoon Himalayan pink sea salt
  • 1 teaspoon baking soda I used and love Bobs Red Mill
  • ⅓ -1/2 cup Graceland Fruit no added sugar cranberries
  • ¼ cup pistachios I love Trader Joes
  • Topping:
  • ⅓-1/2 cup cashew butter my favorite is Georgia Grinders
  • ½ cup aprox Paleo Coconut Cashew Granola from Purely Elizabeth
  1. Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: banana, oil, maple syrup, Stir sweetener mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and add half of the cranberries, use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle the rest of the cranberries and pistachios on top.
  2. Bake for aprox 45 mins (for large pans) or about 20 mins for mini loaf pans or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown.
  3. Let cool, unmold. Cool completely. Glaze with cashew butter, and top with the granola.


Biscuits! One of my all time favorite pastries to make and eat. If I could have these for breakfast, brunch or coffee everyday I honestly would.
When Bulletproof (my favorite high performance company) reached out to me and asked me to create 4 specific pastries for them I pinched my arm for a few hours until I had to get down to work (I only had a few days and a deadline) to bake and come up with: 1. A savory empanada 2. A biscuit 3. A scone (my fav also!) 4. something seasonal (like pumpkin). It is truly amazing that when you have a deadline and a VERY specific list of ingredients that you can use (and a HUGE list of what you can’t use) magic happens. I remember feeling terrified and ecstatic at the same time and thankfully I have been in way too many stressful situations in my life to know that when I have a challenge I don’t get paralyzed and over deliver. So I ended up really enjoying the process and came up with 6 of my ultimate favorite healthy (functional) pastries I have ever made. I remember going to bed feeling completely satisfied and fulfilled (which doesn’t happen that often). So here is my biscuit recipe I shared with Bulletproof (stay tuned for all the 6 recipes, I am just updating my website and photos), I hope you love them as much as Erin my husband and me. Please make them and share your photos on Instagram and tag me at @chefvanessamusi I would love to share your photos!

And also.. I used my Thermomix (a cooking food processor) to make these, which makes it so fast and easy. You will need a food processor.


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Flaky, buttery, soft and just the right texture. Bulletproof scones are: #glutenfree #dairyfree #lowcarb #lowglycemic see notes for a savory version of the recipe.
Recipe type: PASTRY
Serves: 4-5 medium
  • 1 cup fine blanched almond flour (110 gr) (preferably organic)
  • ¼ cup cassava flour (38 gr)
  • ½ cup of arrowroot or potato starch
  • ¾ teaspoon fine sea salt (3 gr) I love Maldon salt
  • 2 teaspoons aluminum and gluten free baking powder such as Rumford (at high altitude use half)
  • 1 organic, pasture raised egg
  • 60 gr cold Bulletproof ghee cut into pieces (4 tablespoons)
  • ¼ -⅓ cup coconut cream (from a can) mix well so that it is homogeneous (I use Thai Kitchen coconut cream)
  • ⅛ cup Xylitol or Monk Fruit or half of each
  • 1 teaspoon Bulletproof Collagelatin
  • Egg wash:
  • 1 egg
  • 1 pinch fine sea salt
  • 1 pinch sugar
  • Mix everything with a whisk by hand
  • Hemp seeds, flax, poppy seeds, pumpkin seeds or sesame seeds to decorate
  • Serve with coconut yogurt such as Coyo, and/ or serve with more Bulletproof ghee or Kite Kill almond cheese
  1. Preheat oven to 375 F. Prepare a perforated tray with a silicone mat or parchment paper. Put all ingredients in the Thermomix or food processor and process at low speed until combined. Do not over mix. Remove the dough and put onto a silicon mat such as a Rollpat. Roll out the dough with a with a rolling pin until the pastry is 2.3 -3 cm thick or so. Cut with curly round biscuit cutter preferably (I used ).
  2. Put the biscuits on the baking tray, varnish with the egg wash and sprinkle with: flax seed, hemp seed or leave natural. Bake 10 minutes (it is important NOT to over bake) they must be tender and these tend to cook quickly. Remove and chill, slice, accompany with ghee (clarified butter) and jam or date or nutella candy.
  3. Enjoy !!
  4. Note: you can add chopped fresh herbs such as: chives to the dough before baking aprox 2 tablespoons.