Various home kitchens. Restaurant kitchens. Cooking school kitchens. Commercial kitchens.
Most food companies (catering companies, products sold at farmers markets, etc.) that don't have their own store front or restaurant, prepare their food in a rented commercial kitchen. These are large professional kitchens that have work stations for each company renting the kitchen.
Cooking in these kitchens can be challenging because while you might have your designated counter space to do all your prep, you and all the other people cooking in the kitchen, are sharing ovens, stove tops, etc., which could be across the building from your work station.
A while back, I was doing some work assisting a private chef who prepared a lot meals for people on special diets. While I don't follow strict dietary restrictions, a lot of people I know do. So I have quite a bit of experience of preparing meals to meet these various dietary needs.
This Paleo Banana Bread (which means is is also gluten free, lactose free and refined sugar free) has been a favorite the last few months (tested and tasted by many). I mean it is certainly not my Mama's Banana Bread (no banana bread I have ever eaten has ever topped her's) but this is a great recipe for those with special diet needs! It is moist and nutty and packed with banana flavor. It is not overly sweet but sweet enough to satisfy that banana bread craving. I left the pecans optional, as I don't think they are necessary when using the nut flours, but feel free to add them, if desired!
One Year Ago: Southwestern Sloppy Joes
Two Years Ago: Broccoli Francaise
Three Years Ago: Asparagus with Garlic Vinaigrette
Four Years Ago: Chewy Granola Bars
Five Years Ago: Gooey Cheese and Chicken Enchiladas
Paleo Banana Bread
Prep Time: 20 minutes Cook Time: 40-45 minutes Wait Time: 30 minutes Yields: 1 loaf
A moist banana bread... loaded with bananas and that meets various dietary restrictions.
4 ripe bananas
¼ cup coconut oil, melted
3 large eggs
1 tablespoon vanilla extract
2 tablespoons pure maple syrup
1 1/4 cups almond flour
1/2 cup coconut flour
2 tablespoons flax meal
½ teaspoon cream of tartar
1 ¼ teaspoon baking soda
1 ½ teaspoon cinnamon
¼ teaspoon salt
1 cup pecans, chopped optional
Preheat the oven to 350 degrees. Line a 8.4 x 4.4 x 2.5-inch loaf pan with parchment paper or grease with coconut oil.
In a large bowl, thoroughly mash the bananas with a potato masher or a fork. Stir in the coconut oil, eggs and vanilla, mixing well.
In a medium bowl, stir together remaining dry ingredients, except the pecans; making sure you break up all the flours. Stir the dry ingredients into the wet ingredients, stirring until fully combined. Stir in the pecans (if using).
Pour the batter into the prepared pan and bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes. Carefully remove from pan and finish cooling on wire rack before slicing.
Adapted from Three Diets One Dinner
Other recipes you might enjoy:
Gluten Free Chocolate Fudge Cupcakes
Paleo Chocolate Cupcakes with Chocolate Sauce Drizzle
Coconut Mashed Sweet Potatoes
Honey Pear Muffins
Chunky Monkey Baked Oatmeal Muffins