Not Quite Bananaphobic

5 Oct

Bananas au naturel are detestable creatures. They lure one in with that sunny exterior, that perfect packaging for portability… only to taste like the thick pink medicine (penicillin, cough suppressant?) of my youth. Oh, I’ve tried to like them. They are, after all, oh so easy to tote about, and packed with potassium, to boot. But those suckers are always a  gagging disappointment.

Despite my flagrant dislike of bananas-in-the-raw, I’m not entirely bananaphobic. I adore  a good banana bread. Cakey breads, dense nutty ones, some laced with cream cheese filling, or packed with cinnamon and chocolate chips. Here’s one I’m particularly fond of at the moment. It’s moist, dense, fat-free, my family loves it, and surprise… it’s vegan! Try this hot out of the oven, or toasted and slathered with butter the next day. It’s delish!

Banana Bread

Based on Pajama Banana Bread from Chocolate-Covered Katie.

  • 2 c whole wheat flour (or white, spelt, etc)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/3 c milk of choice (almond, soy, etc)
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 cup honey (or agave or maple syrup)
  • 1 and 1/2 tbsp lemon juice
  • 1 stevia packet (or 1 tbsp more agave or other sweetener)
  • 1 and 2/3 c mashed banana
  • 1/3 cup berries of choice or more banana

Preheat oven to 350 F. Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for 40-50 minutes.

Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.

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Chocolate Covered Katie

The Healthy Dessert Blog

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