Thursday, November 14, 2019

Best Healthy Banana Bread

The best healthy quick bread instruction I’ve ever created, and probably the foremost delicious thanks to dissipate your ripe bananas. Vegan, gluten-free, oil free and sugar free. Excellent for a sweet breakfast or a day snack with tea.

There square measure some recipes that simply ne'er get recent, like quick bread. It’s most likely my favorite thanks to use ripe bananas once I’m not phase change them for smoothies. I really create quick bread usually, however haven't thought to share a instruction.

Best Healthy Banana Bread
Best Healthy Banana Bread

It’s moist, undoubtedly downlike, explosive with banana flavour, and pretty straightforward. The toughest half is expecting it to bake within the kitchen appliance as a result of it smells divine whereas it’s baking.

Banana bread itself is pretty straightforward to form, with the flavour primarily provided by  the banana and cinnamon, however you’re perpetually welcome to urge fancy and add further ingredients. You'll be able to play with things like cut haywire, chocolate chips, edible fruit, cacao tree powder, or spread, simply to call a couple of.

Best Healthy Banana Bread

INGREDIENTS :

  • 1/3 cup non-dairy milk + 1 tbsp apple cider vinegar 
  • 2 tablespoons ground flax seeds
  • 1/2 cup pure maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 cup mashed ripe bananas (roughly 3-4 bananas)
  • 2 heaping tablespoons creamy roasted almond butter (or other nut/seed butter)
  • 1 tsp pure vanilla extract
  • 1 cup quinoa flour or sub fava/garbanzo flour
  • 1/2 cup oat flour
  • or use all oat
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder

Toppings:

  • caramelized banana (banana baked with coconut sugar)
  • creamy almond butter
  • more banana, sliced
  • whatever your heart desires

INSTRUCTIONS :

  1. Preheat your oven to 350F and prepare your baking pan by lining with parchment paper. The pan I used measures 8.5 x 4.4 inches. Use butterfly clips to hold parchment paper in place if desired.
  2. In a small bowl, combine your non-dairy milk and ACV and allow to sit for about 2 minutes or until thickened.
  3. In a large bowl, whisk together wet ingredients (maple syrup, mashed banana, nut butter, vanilla) along with your ground flax.
  4. Sift in your remaining ingredients and mix until combined.
  5. Transfer mixture into lined baking pan and pop into the oven for about 35-45 minutes (you may need to bake for additional 5-10 minutes if mixture looks undercooked). I recommend starting with 30 minutes, checking by poking a toothpick into the center, and baking longer as needed. This time will vary based on the size/shape of the pan you’re using.
  6. Once completely cooked, and lightly golden brown on top allow the loaf to cool for 30 minutes before enjoying or slicing.
  7. You can store in an airtight container, or freeze slices to toast and eat later.

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