Go Bananas!

Saturday, January 8, 2011

Banana Pecan Bread
Adapted from Desserts for Breakfast


2 cups flour (I use spelt)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1 tsp vanilla
1/4 cup almond milk
6 Tbsp vegetable oil (I use grapeseed)
6 Tbsp pure maple syrup
2 1/4 cups mashed ripe bananas (about 5 medium-sized bananas)
1 cup roughly chopped pecans

Raw cane sugar (optional)

Preheat oven to 350 degrees F.  Oil the loaf pan.  In a bowl, whisk together the dry ingredients (flour, baking soda, baking powder, and salt) In a food processor or blender, blend together the vanilla, milk, oil, syrup, and bananas until smooth. Using as few strokes as possible, fold in the banana mixture to the flour mixture. Fold in the chopped pecans. Pour the batter into the loaf pan.  Smooth the top with a spatula. Sprinkle some raw cane sugar over the top. Bake in the oven for about 50 minutes, or until a toothpick inserted in the center of the bread comes out clean.  (I lost track of exactly how long it took. Sorry!) Remove from oven and let cool. Sidenote: I forgot to put the oil in this and it still came out delicious! :)

1 pieces of love:

mangocheeks said...

So funny, I made banana bread not that long ago. Anyway, I've never made banana bread with almond milk, so must give your version a go.

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