So autumn is upon us and it’s time to get back into the kitchen and start creating!! Here is a healthier version of the classic banana bread. This version may be even yummier than the original – I think so but I’ll let you be the judge! Simple to make and a great way to use up the extra bananas. You can also add walnuts or cacao nibs to add more crunch and texture! Makes a great quick breakfast toasted and topped with almond butter!
• 1/3 cup natural unsweetened applesauce
• 1/2 cup natural brown sugar
• 3 egg whites
• 3 bananas, mashed
• 2 tbsp chia seeds
• 1/3 cup water
• 1 1/3 cups whole wheat flour
• 1/3 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• cooking spray
Preheat oven to 350° F. Mix applesauce and brown sugar in a large mixing bowl. Gently stir in egg whites then add mashed bananas and water. Add dry ingredients and stir until well combined. Coat a loaf pan with cooking spray and then pour in mixture. Bake for 55 – 60 minutes or until a toothpick inserted in the center comes out clean.
- 1 cup organic whole wheat flour
- 1 cup organic brown rice flour
- 1/2 cup organic oat flour
- 1/2 cup cooked organic pumpkin
- 2 1/2 cups water
- 1/2 cup organic soy milk
- 1 tsp organic apple cider vinegar
- 2 tbsp organic baking powder
- 1/2 tsp organic baking soda
- 1 tsp Celtic sea salt
- 1/2 tsp organic cinnamon
- 1/4 tsp organic nutmeg
- 1/4 tsp organic allspice
- 1 tsp organic vanilla extract
Combine soy milk and apple cider vinegar; set aside and let sit for about 5 minutes. Combine flours, baking soda, baking powder and sea salt in a large mixing bowl. Combine pumpkin, spices, water and soy milk mixture and add gradually to dry ingredients. Mix well then let sit for about 5 minutes to activate baking powder.
Pour mixture into non-stick skillet or griddle. Flip once then serve.