Happy Banana Bread Day!
We have been baking this banana bread since forever and it’s a hit every time. Even better, it’s full of super healthy ingredients and whipped up in a breeze. Adapted from Angela Liddon’s (@ohsheglows) amazing recipe:
- 320g mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons (30 g) ground flaxseed
- 1/2 cup + 2 tablespoons (150 mL) soy milk (any other plant-based milk will do too)
- 2 tablespoons (30mL) extra virgin cold-pressed canola oil
- 1 tablespoon (15mL) coconut oil, melted
- 2 1/2 tablespoons (~40g) coconut butter (pureed semi-dried coconut, incl. the flesh)
- 1/3 cup (60g) unrefined whole cane sugar, dried granules (commercial names: Sucanat, Panela, Muscovado, Rapadura)
- 1 teaspoon pure vanilla bean powder (alternative: vanilla extract)
- 1/2 cup (50 g) rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (120g) whole-grain spelt flour
- 1/2 cups (60g) light/white spelt flour
Optional: Sliced banana, chopped walnuts, and/or chocolate chips, for mixing into the dough or as a topping.
- Preheat the oven to 175°C (~350°F). Use a Teflon coated loaf pan.
- In a large bowl, mash the bananas until smooth
- Stir the wet ingredients (ground flax, soy milk, oils, coconut butter) into the banana until combined.
- In the order listed, stir the dry ingredients (sugar, vanilla, oats, baking soda, baking powder) into the wet mixture
- Sieve in the flour, at last, mix to combine and stop stirring when there are no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
- Bake the loaf, uncovered, for ~55 minutes (time may vary depending on your oven), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes.
- Then, slide a spatula around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled
The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
Enjoy!! Tag us (@sprout.ae) in your Insta banana bread pics🌱