Thursday, October 3, 2013

Bananas for Banana Bread

Happy Friday!

Banana bread has become such a staple for me. I didn't grow up eating this comforting treat, but I was immediately hooked after trying it for the first time. Of course, ever since that moment, I've been tweaking my recipe to finally arrive at what I'm sharing with you today. Still delicious and comforting, but a lot more nutritious than any of the store-bought varieties. Hope you give it a try!


Banana Bread


  • 1 Tbsp apple cider vinegar
  • 1/4 cup milk (skim, almond, 2%... whatever you like!)
  • 1/2 cup Agave syrup (or honey)
  • 1/3 cup coconut oil
  • 2 very ripe bananas
  • 1 1/2 cups kamut or spelt flour
  • 1/2 cup kamut flakes (can use rolled oats if you can't find any kamut)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts
  • 1/2 cup semisweet chocolate chips
  • 1 Tbsp unsweetened shredded coconut
  1. Preheat oven to 325°C and grease a rectangular loaf pan.
  2. Add the 1Tbsp apple cider vinegar to a measuring cup, and then add milk to 1/4 mark. Set aside.
  3. In a medium bowl mix agave syrup, coconut oil and mashed bananas. Mix well.
  4. In a separate bowl, combine dry ingredients (flour, baking soda, baking powder and salt).
  5. Add dry ingredients to banana batter and fold until well combined.
  6. Add apple cider vinegar and milk to the batter. Incorporate.
  7. Add walnuts and chocolate chips. Incorporate.
  8. Pour batter into greased pan. Sprinkle shredded coconut and some kamut flakes on top. Bake for 50-55 minutes, or until toothpick inserted in the middle comes out clean.
  9. Let it cool on a rack. Remove from pan and slice to serve. 
  10. Enjoy!
Option: To help you control your portions better, you can choose to bake this banana bread in a muffin tray. Reduce time to 30min and increase temperature to 350°C.


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