In today’s video, I’m going to share with you guys my favourite quick and easy banana bread recipe! This recipe is low in sugar, dairy and gluten free (if you substitute the flour for coconut flour), and can be vegan (if you substitute the eggs for flax eggs)! It is so simple to make, and absolutely delicious! You will not be disappointed!
Tips:
* To make 2 flax egg: mix 2 tbsp grounded flaxseed with 5 tablespoons of water. Let set for 5-10 minutes to thicken.
* To lower the fat from the oil content, replace oil with applesauce (same measurements)
dry ingredients:
1.5 cups sprouted whole wheat flour:
1 tsp pink salt:
1 tsp grounded cinnamon:
1 tsp aluminum-free baking soda:
wet ingredients:
2 large ripe bananas ( 1 cup )
1/3 cup cane sugar or coconut sugar:
1 tsp pure vanilla extract:
1 tbsp black strap molasses:
5 tbsp extra-virgin olive oil or melted coconut oil (stay away from canola oil + sunflower oil) :
2 eggs (*for vegan option: replace eggs with 2 flax eggs):
2 tbsp lemon juice or gently squeeze half a lemon:
Instructions:
1. Place all the dry ingredients together into a kitchen aid mixer, mix gently or whisk the dry ingredients in a medium sized bowl.
2. Set aside, mash the bananas into a light chunky paste. Mix or whisk the wet ingredients together.
3. Pour the wet mixture into the bowl with the dry ingredients in 3 parts. Gently stir until the batter is smooth.
4. Grease the loaf tray with coconut oil or olive oil. You may line the tray with parchment paper instead of greasing the tray. Pour the batter into the tray and spread evenly.
5. Place into the oven. Bake for 45 minutes.
6. When the banana bread is ready to take out, let cool for 15-20 minutes.
7. Slice and enjoy!
To store: Store the banana bread on a plate wrapped with saran wrap or aluminum foil. Lasts up to 2 days. After place into fridge for up to another 4-5 days or place into the freezer for up to 4 months.
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