Friday, August 19, 2016

Epic N Easy Banana Bread

This recipe was adapted from Eating Clean by Amie Valpone.

1/4 cup melted coconut oil, more for coating loaf pan
3 large or 5 medium size ripe bananas, mashed
1 tbs flaxseed soaked with 3 tbs water
3 tbs pure maple syrup
2 tbs pure vanilla extract
3 cups gluten free oat flour, store bought or grind up some oat meal in food processor until they reach fine consistency
1/2 cup slivered raw almonds
1/4 cup shelled raw sunflower seeds
1/2 ts aluminum-free baking powder
1 ts unsweetened cocoa powder
1 1/2 ts ground cinnamon
1 ts baking soda
1/2 ts sea salt
Almond butter, for serving

Preheat the oven to 350 degree F. Coat the loaf pan with oil.

Combine the bananas, oil, flaxseed along with the water, maple syrup and vanilla in a food processor and process until well mixed. Transfer the mixture to a large bowl.

In a medium bowl, combine the oat flour, almonds, sunflower seeds, baking powder, cocoa powder, cinnamon, baking soda, and salt. Fold the dry ingredients into the wet ingredients and gently stir until just combined (don't overmix). Transfer to the prepared loaf pan and bake for 1 hour, or until golden brown and set. Remove from the oven and let cool for at least 20 minutes before serving. Serve each slice with  spread of almond butter.

My first try with this recipe came out too dry because I only used 3 bananas though my bananas were sort of medium size. So for the second try I used 5 medium size bananas and sort of watch the consistency while folding in the flour to make sure it got into the right batter consistency. And the result was more like banana bread. Moist with a bit crunch of nuts in every bites.