Banana Bread

I didn’t have all the ingredients on hand to make my regular banana bread. I usually use whole wheat pastry flour and swapped in brown rice flour. Brown rice flour is very light and I wasn’t sure if the banana bread would hold up – but it did! I usually use brown rice flour to coat chicken breasts or for thickening sauces. I also replaced some of the maple syrup for date sugar. This swap alone increased the fibre content of the banana bread by 12 grams! This banana bread was a huge hit with the kids and is filled with so many wholesome ingredients. 

Print Recipe
Banana Bread
Prep Time 15
Cook Time 55
Servings
loaf
Ingredients
Prep Time 15
Cook Time 55
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flours, hemp hearts, oats, baking soda, cinnamon, and salt, stirring with a whisk.⠀
  2. Place maple syrup, date sugar, and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition.
  3. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  4. Add 1/4 cup of almond milk or milk of your choice. Stir in chocolate chips and nuts.
  5. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Top with a sprinkle of oats.
  6. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely and enjoy!
  7. ***** if you don't have brown rice flour you can swap in whole wheat flour. If you do not have date sugar increase the maple syrup to 1/2 cup from 1/4 cup.
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