Sunday, November 27, 2011

Banana Nut Bread

Are your health buds salivating yet? Mine are while I write this post and savor my last bite of my fresh baked banana nut bread.
  • 2 cups gluten free all purpose flour
  • 1/2 cup organic buckwheat flour
  • 1/2 cup organic gluten free quick cooking oats
  • 1 cup GF dairy free soy free butter (Dear “Soy Balance” — I don’t know what vegan baking would ever be without you.)
  • 2 ripe bananas 
  • 1 tablespoon maple syrup
  • 1 cup organic raw almonds (Trader Joe’s = your go to nut destination)
  • 1 cup organic raw walnuts
  • 2 1/2 cups almond milk 
  • 1 vanilla bean
  • 2-3 dashes of cinnamon spice
  1. preheat oven to 350 degrees
  2. in a large bowl, mix the flours and oats, along with cinnamon
  3. in a blender, mix almonds, walnuts, butter, almond milk, and vanilla bean just until blended, and stopping before it becomes a smoothie texture.
  4. add in the bananas and syrup for a few seconds so the bananas are chunky and mushed
  5. mix the dry and wet ingredients thoroughly 
  6. pour batter evenly into two 9x5 inch greased loaf pans
  7. Bake for 70 minutes, let cool for 10 minutes, then enjoy. TIP: store any leftovers in tight aluminum foil to keep in the moisture. The refrigerator will extend shelf life.
Want some more? Yes, please!!!
helpful links / the products I use:

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