loaded banana bread.

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Whoah, this banana bread is a knock out. Its a variation of this recipe – but doctored up with some added goodies! I found the recipe on shutterbean and she kept raving about how good it is and how it doesn’t last very long in her house. It definitely lives up to all the hype. I will be keeping this in rotation for sure!

Heres the original recipe
Heres my modification:

  • 1 cup all-purpose flour
  • 1/2 cup almond flour/meal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs or 2 egg replacer
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup chopped walnuts
  • 1/2 cup raw sunflower seeds
  • 1/4 cup unsweetened coconut shreds
  • 1/4 cup raw pepitasPreheat oven to 350F. grease your loaf pan.

    Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

    In a large bowl, whisk together the olive oil and sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs or prepared egg replacer, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, sunflower seeds, pepitas and coconut until fully incorporated. Pour batter into prepared pan, evening out the top if necessary.

    Place bread in the oven and bake until cake tester inserted in the middle of the loaf comes out clean, about 55-60 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Remove from pan and enjoy.

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maple olive oil banana bread.

bananabread
I’ve made banana bread several times on this blog, and this one proved to be a winner. I found the recipe on shutterbean, but changed it up a bit to make it vegan, and a tad bit healthier. It didnt raise as high as it should, but it still turned out pretty tasty!

  • 1 cup all-purpose flour
  • 1/2 cup spelt flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 egg replacers (i used neat egg)
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup plain vegan yogurt

Preheat oven to 350F. Grease a 8 x 4 inch loaf pan.

Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

In a large bowl, whisk together the olive oil and ugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Prepare the egg replacer and add and beat until fully incorporated. With a wooden spoon, stir in the bananas, then yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.

Bake until a cake tester inserted in the middle of the loaf comes out clean, about 45-50 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Allow to cool completely on a wire rack.