makes 1 loaf (8 1/2 x 4 1/2 inch pan)
3 ripe bananas
1/2 cup unrefined organic cane sugar (I used Rapadura brand)
2 tablespoons sunflower oil
1 cup flour mix
1 cup almond pulp (packed into cup measure), leftover from almond milk
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1/2 cup coarsely chopped toasted walnuts
1. Preheat oven to 350 degrees F and spray a loaf pan with nonstick spray or a light coating of solid vegetable shortening (no trans fats please!)
2. Peel the bananas and mix them with the sugar on low speed of an electric mixer using the paddle attachment until the mixture is fairly smooth and the banana chunks are minimized.
3. Add the eggs and mix to incorporate.
4. In a medium sized bowl, whisk to combine the flour mix, xanthan gum, salt and baking soda. Add to the banana mixture and mix just until combined. Then add the walnuts.
5. Pour batter into the prepared loaf pan and bake for 1 hour or until cracks on top of loaf no longer appear wet. Remove from oven and cool in pan for 10 minutes then turn out on a cooling rack.
Kitchen Coach Tips
- When you have bananas that are getting freckly, either make banana bread or peel them and pop them into a freezer bag to use later. Frozen bananas make great additions to smoothies, or you can thaw them and use them in this bread.
- Add 2 tablespoons ground, organic flax meal if you have it. If you do this, you can even omit the sunflower oil.
- This recipe takes nicely to alternative sweeteners. If you are going to use a liquid sweetener, like barley malt or brown rice syrup, I’ve found it best to combine with some granulated sweetener, e.g. 1/4 cup brown rice syrup + 1/4 cup unrefined cane sugar in place of the 1/2 cup unrefined sugar in the recipe above. I’ve also used Stevia Fiber, 1 tablespoon, in place of the sugar and got a great result.
- Try this bread toasted with a little butter and fleur de sel sprinkled on top. Yummy!