This post is sponsored by Eggland’s Best. All opinions stated are my own. Thank you for supporting the brands that support Lean, Clean, & Brie!
Did you ever have a pen pal when you were in elementary school? I remember a couple of school years when I was paired up with a high schooler who I would write to back and forth throughout the year then finally get to meet at the end of the year. I always remember being really excited to finally see this person I have been writing back and forth in person and have a real conversation with them.
When I was in college, I had the opportunity to be a pen pal on the flip side — I was the college student who an elementary student wrote to every month or so. We got to meet at the end of the school year and it was just as fun as I remember when I was back in elementary school. I think it is so fun to have a conversation with someone back and forth and I have always loved snail mail, so having a pen pal was always something I liked doing.
When I was invited to participate in the Fit Approach Foodie Pen Pal Recipe Swap I immediately hopped on board because I knew it would be fun to share a recipe of mine with another foodie and be able to try out their recipe too. Pen pals over food? You know I would be all over that!
Our common theme was sharing a recipe featuring Eggland’s Best eggs. I cook with eggs a ton, everything from scrambled eggs to including them into my baking. Eggland’s Best have become a staple in my apartment for healthy eating and rightfully so. Eggland’s Best eggs contain 10x more Vitamin E than ordinary eggs and 6x more Vitamin D than ordinary eggs. And Eggland’s Best eggs stay fresher longer than ordinary eggs. If you are a single girl living on your own, like me, this is always something that I will go out of my way to purchase for. Sometimes you just can’t get through a whole carton of eggs before they go bad, so I love that Eggland’s Best stay fresher longer than an ordinary egg.
For our Foodie Pen Pal Swap, I was paired with Genevieve of Fitty Foodlicious and she shared her Mandarin Orange Banana Bread. As soon as I saw the recipe I knew I was going to love it.
I love baking banana breads, but have not done it in forever, so I was excited to get banana bread baking again. This recipe includes mandarin oranges, which I have never even thought to bake with, but they worked perfectly with this bread. It added a burst of sweetness without taking away from the flavor of the bread overall.
I made Genevieve’s Mandarin Orange Banana Bread on a Saturday afternoon and loved the smell in the air while it was baking. Even my roommate commented on how good our whole apartment smelled! As soon as I pulled the bread out of the oven and let it sit for 15 minutes, I dove right into a piece of it and it was delicious! Perfect alongside coffee for breakfast, a snack at work, or an evening snack. Really, anytime of day this bread is perfect!
- 3 cups Almond Flour
- 1 teaspoon Himalayan Sea-Salt
- 1 teaspoon Baking Soda
- 1½ cups Ripe Bananas
- 2 Eggland’s Best Eggs
- 1 tablespoon Cacao Powder
- 2 teaspoons Cinnamon
- 3 tablespoons Pumpkin Seeds
- ⅓ cup Chopped Walnuts
- 2 tablespoons Cacao Nibs
- 1 tablespoon Vanilla Extract
- ½ cup Coconut Oil
- 2 tablespoons Honey
- ½ cup Maple Syrup
- 2 whole oranges Mandarin Oranges
- Sliced Bananas, optional
- Preheat oven to 325-degrees
- Mix the flour, sea-salt, and baking soda, set aside
- In a medium mixing bowl, mash the bananas, set aside
- In a large bowl combine the EB eggs, cacao powder, and maple-syrup
- Next, add the mashed bananas to the egg mixture and combine with the flour, sea-salt, and baking soda
- Once everything is combined, add the pumpkin seeds, cacao nibs, walnuts, cinnamon, vanilla extract, coconut oil, and honey and combine again. Don't worry about over-mixing and remember some clumps are okay.
- Add the batter to the greased loaf pan and add the mandarin orange slices, more cinnamon, and banana slices for the topping (the toppings are completely optional)
- Bake at 325-degrees for 45 minutes-60 minutes, or until a fork inserted in the center comes out clean.
- Let bread cool for at least 15-minutes before slicing