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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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OIL FREE BANANA BREAD

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I used this recipe for Maple Banana Bread from the cookbook of  "The Everyday Vegan"  I didn't add the dairy free chocolate chips as I'm just a Banana Bread Purist.  I may add other things when I make this again, however, I always like to stick to the original recipe the first time before I start my "I bet it would taste good if I added......."  This is a great way to use those last two bananas (which, if they're normal sized bananas, is about the exact amount to make a cup) before they go completely inedible.  You can throw them in the fridge or freezer and use them when you're ready.




Maple Banana Bread


1 cup whole-wheat pastry flour (or a generous cup of spelt flour, about 1 cup + 2-3 tbsp)
3/4 cup oat flour
1/4 cup coconut sugar (or your favorite non-refined sugar such as date)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp sea salt
1 cup pureed overripe banana (puree bananas in deep cup with an immersion blender, or in a blender.  Puree first, then measure!)
1/2 cup pure maple syrup
1/2 cup plain unsweetened non-dairy milk (I like almond milk, but you can use soy or other)
1 tsp pure vanilla extract


Preheat oven to 350. In a large bowl, mix dry ingredients. In a separate bowl, combine mashed banana, maple syrup, soy milk, and vanilla. Add wet mixture to dry (and chocolate chips, if using), and stir through until just well combined (don't overmix). Wipe a loaf pan lightly with oil or baking spray (you can also get silicon bread and/or muffin pans that are no stick).  Pour batter into pan and bake for 43-48 minutes, until golden and a toothpick or skewer inserted in the center comes out clean.  Let it cool completely before slicing.  

6 comments:

  1. Is there a difference between whole wheat flour and whole wheat pastry flour?

    The banana bread looks yummy.

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  2. Whole Wheat Pastry flour is a finer grain of flour and makes for a lighter end product. I haven't tried it with regular whole wheat flour, though I've made pie dough with it and it was a little chewy. You might try grinding your whole wheat flour with a coffee grinder or food processor to see if it makes it finer. I've made oat flour using the grinder blade on my magic bullet and it works. Keep me posted. Did I mention how good this is. Very moist!

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  3. I made this over the holidays. It is delicious and I will definitely make it again.

    ReplyDelete
    Replies
    1. I made 2 over the past 5 days. I add dried cranberries to it as well. Everyone I've made it for loves it!

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  4. I like your recipe much better than Ann Esselstyn's banana bread. I used 1/2 the maple syrup and still thought it was great. Just discovered your blog a couple weeks ago and am looking forward to trying more recipes. Thanks for all the helpful info. Sophie

    ReplyDelete
    Replies
    1. Thanks. This is always a crowd pleaser. I haven't seen Ann's banana bread recipe, so I went to My Beef With Meat and the E2 diet and couldn't find it. Wanted to compare.

      Delete

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