Wednesday, October 26, 2011

Recipe: Naturally Sweetened Banana Bread

This banana bread should be called the "No-Guilt Banana Bread".

It's delicate sweetness comes straight from the bananas (and strawberries) themselves - no extra sugar is added. We eat a whole cake pan of this bread in one day and I feel no inner turmoil about it.

This bread is very moist and fluffy and can be changed up by using blueberries, cherries, or chopped bananas in place of the strawberries. Nuts such as chopped walnuts or chocolate (or carob) chips can be used as well. Or omit all added fruits to create a plain and simple banana bread.

This "bread" is sugar and gluten free.

Here's the splendid recipe:

Naturally sweetened Banana Bread

4 bananas
2 eggs, hormone and cage free
1/3 cup coconut oil, melted
1 tsp vanilla

1/2 cup coconut flour
1/2 cup potato starch
1/2 cup brown rice flour
1/2 cup almond meal
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp sea salt

6-8 thawed or fresh strawberries, chopped

Pre-heat oven to 350° and grease a 9x12 baking dish.

1. Using a mixer, blend the bananas until liquid.
2. Add the eggs, coconut oil and vanilla.
3. In a separate bowl, combine all other ingredients.
4. Add the dry ingredients to the wet ingredients. Mix together.
5. Take out wire whips and gently and briefly stir in chopped strawberries.
6. Bake for 25 minutes.

* This batter can also be used to make cupcakes or used in bread pans. Decrease the amount of cooking time by 5-8 minutes for cupcakes and increase the amount of time for bread pans. I haven't tried making this recipe in a bread pan yet - therefore I'm not sure how much more baking time it'd need. My guess? 12 more minutes.

** I'm sure wheat flour can be used instead of the coconut flour, potato starch, brown rice flour, and almond meal. I'm not sure if it would end up as light and fluffy and I'm not sure about the exact ratios if one was to make this change. Just make sure the batter isn't too dry nor too wet!

No comments:

Post a Comment