I mentioned a banana bread I made a while back, but realized I never posted the recipe.
So this morning, seeing as it was basically raining ice (no not snowing, but raining ice: gross), Avi and I stayed in and did manis (she insisted on hot pink, so we braved the weather for a quick trip to Duane Reade for some formaldehyde-free, toluene-free, DBP-free (of course) nail polish). Then we made some banana bread.
Of course this banana bread was made with whole wheat, free of sugar (we used brown rice syrup and barley malt), filled with raw chocolate, and walnuts. It's about as healthy as it could possibly get!
Here's how we did it:
Ingredients (as much organic as you can muster):
4 overripe bananas
1 cup brown rice syrup
1/2 cup barley malt
2 tablespoons flaxseed meal
1 cup almond milk
1/2 cup canola oil
1 tablespoon vanilla
4 cups whole wheat flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1 cup vegan (preferably raw) chocolate chips
1 cup walnuts
- Preheat the oven to 350 degrees.
- Grease 2 loaf pans with oil or Earth Balance.
- In the bowl of a mixer place: the bananas, brown rice syrup, barley malt, flaxseed meal, almond milk, canola oil, and vanilla.
- Mix it together on low until the banana is pretty mashed up.
- Meanwhile in a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, chocolate chips, and walnuts.
- While the mixer is on add the dry ingredients to the wet 1/3 at a time.
- Pour the batter into the pans and bake them for 45 min to an hour (depending on how deep your pans are. (With mine the green one was 45 minutes, but the loaf took a full hour.)
- Let it cool before you cut it.