Hey Tsang Family!!!
This recipe is vegan but you can definitely substitute all non dairy items to dairy and add whatever you like to spice up your banana nut bread. We hope you enjoy ! 🍞 🌱
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Ingredients:
* 1 3/4 cups (245 g) flour (spelt, whole wheat, unbleached all-purpose, or gluten free blend)
* 1/3 cup (75 g) organic coconut sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon Himalayan pinksalt
* 1 teaspoon cinnamon
* 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state at room temp or unsweetened applesauce
* 1 teaspoon vanilla extract
* 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
* 1/4 cup (56 ml) almond milk, use only if needed
optional tasty add-ins:
* 1/2 – 2/3 cup chopped walnuts
* 1/4 – 1/2 cup chocolate chips (mini or regular)
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease your loaf pan.
One bowl: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add more milk, especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 55 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
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Original of the video here
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