I got this recipe from the girls over at GREEN SHAKES AND GIGGLES.
Just a tip:
Make sure you (follow the directions, lol) let it cool in the pan for a good 10-15 min. I made the mistake of trying to take it out, and it fell apart on me...it was still SO yummy though!
Rainy Day Banana Bread (and I made it on a rainy day!)
1/2 cup unsweetened milk alternative of choice (I use almond)
2 tablespoons ground flaxseed (hmmm...I actually didn't grind this up. Still turned out ok)
1 egg or 1/4 cup egg replacement (optional)
2 cups whole grain spelt flour or whole wheat flour (I used spelt flour)
2 tablespoons finely shredded dried coconut
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1/4 cup grapeseed oil
1 dropper full vanilla creme stevia, or 1 teaspoon vanilla
3-4 medium sized very very ripe bananas, mashed
1/2 cups nuts, dried fruit, or other add-ins (optional)
Preheat your oven to 350. Spray a 9x5 inch loaf pan with cooking spray. In a large mixing bowl combine the milk alternative and flaxseed and egg and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla stevia, and bananas until well mixed. Stir in the dry ingredients being careful not to over-mix; a few lumps are okay. Gently fold in the coconut and nuts and any other dried fruit you want. Spread the batter into prepared pan, and bake for 35-40 minutes, or until the top is browned and resilient to the touch (I always stick a toothpick in to make sure it's done). Cool for 10-15 minutes before removing it from pan and placing on wire rack.
yields 10-12 servings
*I prefer to use 4 full sized bananas. It's more flavorful and moist. But using 3 bananas does allow the bread to rise more.
1/2 cup unsweetened milk alternative of choice (I use almond)
2 tablespoons ground flaxseed (hmmm...I actually didn't grind this up. Still turned out ok)
1 egg or 1/4 cup egg replacement (optional)
2 cups whole grain spelt flour or whole wheat flour (I used spelt flour)
2 tablespoons finely shredded dried coconut
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1/4 cup grapeseed oil
1 dropper full vanilla creme stevia, or 1 teaspoon vanilla
3-4 medium sized very very ripe bananas, mashed
1/2 cups nuts, dried fruit, or other add-ins (optional)
Preheat your oven to 350. Spray a 9x5 inch loaf pan with cooking spray. In a large mixing bowl combine the milk alternative and flaxseed and egg and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla stevia, and bananas until well mixed. Stir in the dry ingredients being careful not to over-mix; a few lumps are okay. Gently fold in the coconut and nuts and any other dried fruit you want. Spread the batter into prepared pan, and bake for 35-40 minutes, or until the top is browned and resilient to the touch (I always stick a toothpick in to make sure it's done). Cool for 10-15 minutes before removing it from pan and placing on wire rack.
yields 10-12 servings
*I prefer to use 4 full sized bananas. It's more flavorful and moist. But using 3 bananas does allow the bread to rise more.
2 comments:
Thank you so much. This blog is just what I needed to keep focused and start my new life-style change. I have copied several of your recipes and will continue to follow your blog faithfully. Do you have a grocery list you use regularly? Or a link to one? You know how much I love you, well it just tripled times infinity.
I was worried about what I could eat for breakfast and just made a Bananna Smoothie, using your guidelines. I now know I can do this just from reading your blog. What a blessing you are and have been in my life, sweet Angie!!
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