Tuesday, June 18, 2013

new, revised, and personalized. vegan banana bread

I have taken my last recipe and perfected it. I also used my mother’s kitchen with a real oven, so times and temps should be accurate. Oh, to have an oven...sigh.

7-9 ripe apple bananas (some are way smaller than others, when mashed it comes out to a little over a cup)
⅓ cup coconut oil
⅓ cup almond milk
¼ cup organic brown sugar
¼ maple syrup
1 tsp vanilla
1 tsp cinnamon
2 cups whole wheat flour
1 tsp baking soda
1 ½ tsp baking powder
½ cup shredded coconut
½ cup chopped walnuts
¼ cup sunflower seeds

  • Preheat oven to 350 degrees
  • Grease loaf pan with coconut oil
  • Mash banana with masher or fork until nice and gooey
  • Stir in coconut oil, almond milk, sugar, maple syrup, vanilla, and cinnamon
  • Sift in flour, baking powder, and baking soda
  • Fold until mixed evenly
  • Fold in shredded coconut and chopped walnuts
  • Pour into greased loaf pan and top with sunflower seeds and a little extra shredded coconut if you wish
  • Bake for 50 mins or until a knife poked into the loaf comes out clean
  • Cool for a few minutes and remove from pan

It sets better if you wait until the bread is room temp to cut it, but its rare I can wait that long for a taste test!

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