Whole Wheat Banana Bread

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Have you ever waited so long for your bananas to ripen that you forget about them, and find them in a sad, sad, brown bunch on the counter-top? This time, don’t throw them away! As long as your bananas are not moldy or leaking syrup, they are fine to still eat! A great way to utilize overripe bananas and avoid food waste is turning them into banana bread! The planet (and your roommates) will thank you.

Wet Ingredients

  •  4 medium / 3 large bananas

  • 2 eggs OR 2 tablespoons (15 g) ground flaxseed

  • 1/3 cup milk OR plant based milk

  • 1/3 cup olive or vegetable oil

  • 2 tablespoons maple syrup

  • 2 teaspoons vanilla extract

Dry Ingredients:

  • 1/4 cup + 2 tablespoons brown sugar

  • 1/2 cup old fashioned rolled oats

  • 1 teaspoon baking soda

  • 1 teaspoon ground ginger

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour

 Instructions:

1.    Preheat the oven to 350°F.

2.    In a large bowl, mash the bananas with a fork until almost smooth

3.    In a large mixing bowl, combine the wet ingredients (eggs/ground flax, milk, oil, maple syrup, and vanilla) with the mashed banana.

4.    Combine the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour).

5.    Add the dry ingredient mixture into wet ingredients one quarter of the mixture at a time, and stir until combined. The dough may seem thick, but this is fine unless there are dry patches of flour. In this case, add small amounts of almond milk until properly combined.

6.    Lightly oil your baking pan ( we used a 9x10 loaf pan, but circular cake pans will also work

7.    Spoon the dough evenly into the loaf pan. If using smaller cake pans, make sure that the dough only comes ¾ of the way up the pan. You ma need to use multiple pans if they are smaller.  

8.    Bake the loaf, uncovered, for 50-55 minutes. The top should be a medium golden brown, and the loaf should be firm to the touch before leaving the oven. If the top seems soft or very spongy, return to the oven for 5-10 minutes.

9.    Allow the loaf to cool for 20-30 minutes. Slide a knife around the edge of the pan to release the bread.

10. You may store the loaf in the fridge for up to 6 days, or cut and freeze for up to 6 weeks.

Recipe Adapted from :https://ohsheglows.com/2016/10/07/vegan-banana-bread/


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Sophia GielinkComment