Since I am the only one who will eat ripen, brown bananas, making banana bread is a good way to use them.
Makes 9 x 5 inch (22,5 x 12,5 cm) loaf
Preheat the oven to 325F (165C)
BREAD #1
2 cups (480 ml) organic whole wheat pastry flour
1/4 tsp. (1,25 ml) sea salt
½ cup (120 ml) olive oil
1/2 cup/125 ml) pure maple syrup or 1/4 cup/60 ml molasses
4 organic eggs
2 Tbs. (30 ml) organic milk
3 ripe organic bananas, mashed
½ cup (120 ml) chopped organic walnuts
1/4 tsp. (1,25 ml) sea salt
½ cup (120 ml) olive oil
1/2 cup/125 ml) pure maple syrup or 1/4 cup/60 ml molasses
4 organic eggs
2 Tbs. (30 ml) organic milk
3 ripe organic bananas, mashed
½ cup (120 ml) chopped organic walnuts
BREAD #2
2 cups (480 ml) organic all-purpose flour (plain flour)
¾ tsp. (180 ml) baking soda (bicarbonate of soda)
½ tsp. (2,5 ml) sea salt
2 cups (480 ml) organic mashed, ripen bananas
1 tsp. (5 ml) vanilla extract
1 tsp. (5 ml) vanilla extract
½ cup (120 ml) (dairy-free) butter
½ cup (120 ml) each orangic: sugar and brown sugar
2 organic eggs
optional: ½ cup (120 ml) organic walnuts
READ?
1. Mix flour and salt.
2. Blend in oil and syrup.
3. Beat in egg yolks and mix well.
4. Add milk and mashed bananas.
5. Fold in chopped walnuts.
6. Beat egg whites until stiff and fold into the banana mixture.
7. Pour into an oiled loaf pan.
8. Bake for 50 minutes or until a toothpick inserted in the center comes out clean
9. Cool on rack for 10 minutes.
Try: Gluten-Free/Dairy-Free Banana Bread:
http://veggiefernandezs.blogspot.com/2016/10/gfdf-banana-bread.html
Try: Gluten-Free/Dairy-Free Banana Bread:
http://veggiefernandezs.blogspot.com/2016/10/gfdf-banana-bread.html
