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Anonymous
Member since December 1969
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Bad Girl Being Good, Banana Bread

What you need: 

1/3 cup uncooked quick oats
1 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 - 3/4 cup sugar
1/3 cup unsweetened applesauce
1 tablespoon of vinegar (I used Cider)
1 teaspoon vanilla extract
3 bananas, mashed
1/4 - 1/2 cup of almond milk* (I suppose you could use any sort of vegan milk here - or even water)
1/2 cup chocolate chips (I used grain sweetened)
1/4- 1/2 cup chopped walnuts

What you do: 

- Pre-Heat oven to 350 Degrees.
- Lightly grease an 8 or 9 inch baking pan (I used a Bundt Pan).
- Mix Dry Ingredients in a large bowl
- Mix wet ingredients in an small bowl * Add Milk or Water as needed later on when incorporating into dry*
- Combine wet with dry in the large mixing bowl. The mixture should be pretty thick, chunky & luxurious!
- Spread mixture into the baking dish
- Bake for 35- 40 minutes
- Let it cool... but to be honest I snuck a piece while it was still warm & it was gorgeous =)
This recipe comes from me not finding what I wanted (that's what being a girl is all about- right?!). I wanted healthy, no wait! I want chocolate?! So yeah-here's my result. Enjoy! XXM

Preparation Time: 
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SO HOW'D IT GO?

I wanted to make a completely sugar free, gf, vegan banana bread... i used this recipe but used buckwheat flour and agave nectar, instead of sugar. I also added a few tablespoons of ground flax and a heaping half teaspoon of caradmom..... super delicious!! thanks for the great recipe :)

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so.. some changes..
i made a triple recipe cuz i had about 15 super ripe on the verge of unusable bananas from food not bombs that i needed to use up fast.. so i substituted banana for the applesauce, used coconut milk instead of almond, upped the sugar to nearly a cup each (yeah i know its more like cake than bread now hehe), and increased the oats while decreasing the flour..

i mixed all the wet ingredients together in a large pot and cooked it till it boiled for about 15 mins, since it was quite heavy on the bananas/liquid.. and i mixed in the carob chips while it was still warm... that made the bread/cake uniformly carob-y, without the chips.. then i baked it all in muffin pans since someone earlier said it didnt cook enough in the middle..

it came out so awesome! (tho i did have to cook them for about and hour) like a super rich gooey brownie.. oh man they are good.. im just sad i made like 50+ of them cuz i cant stop eating them heheh..

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Unfortunately this did not work out well for me.  It did not cook in the middle, even after leaving it in the oven for a really long time and raising the oven temperature. I did use spelt flour, and baked it in a loaf pan. Maybe those variations led to the banana bread bummer....... But thanks for posting the recipe. When I slice it thin and throw it in the toaster, it's quite tasty!

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I'm hitting the sack now to wake up to a crossing of the Nullarbor Plain, which will take us a few long, dreary days behind the wheel, and in times where food of any sort is most welcome.

3,000 and some kilometers later, we're here: http://tullah.fit2.bur.st/ which is a pleasant place but has just one shop, a kind of glorified deli. They try hard, and have a pretty good range for what they are, & do cover John & Joan Average reasonably well (~250 people live here) but it ain't fancy.

I'll spend more time (& $) shopping when we're in Burnie tomorrow, which means I need to have a break now to "shop" through recipes to decide what I need by way of stock, even for simple things like this yummy recipe. At least bananas are sane prices again (AUD$2/kg instead of AUD$13/kg), so I'm looking forward to trying this out. (-:

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absolutely delicious.  I doubled the chocolate.  reduced the sugar.  and feel no guilt about doing so.

my bananas were frozen, so i steamed them to room temperature (which liquified them internally, making it easier to mash).

thanks!  excellent bread!  :)

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Wish I could really review this delish sounding recipe, but I'm hitting the sack now to wake up to a crossing of the Nullarbor Plain, which will take us a few long, dreary days behind the wheel, and in times where food of any sort is most welcome.

I'll see how much influence I can get over ingredient acquisition http://maps.google.com/?z=6&ll=-30.826781,121.025391&spn=9.861262,14.458008&om=1 at Coolgardie on the way through, headed East.

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