Tuesday, 19 Nov 2019
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Cinnamon Vanilla Banana Bread

Cinnamon Vanilla Banana Bread

This past week we’ve been hit with some rainy weather and it always puts me in the mood for a nice warm breakfast.  My kids love banana bread so I played around with my standard recipe and created this delicious cinnamon vanilla infused bread.  It’s perfect for those rainy or snowy winter mornings.

Sarah

Ingredients:

  • 2 cups whole wheat pastry flour
  • 2 ripe bananas, peeled and mashed
  • 1/4 cup almond butter
  • 1/4 cup neutral oil (safflower, canola, etc)
  • 1/2 cup non dairy milk of your choice
  • 1/2 cup raw coconut crystals
  • 1 tbsp vanilla bean powder (you can sub with 1 1/2 tbsp vanilla extract or the seeds of 1 vanilla bean)
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground flax seed
  • 2 1/2 tbsp water
  • pinch or two sea salt

Preparation:

  1. Preheat oven to 350 degrees.
  2. In a small bowl whisk together the ground flax seed and water and let sit for 5 minutes or until thickened.
  3. Place the flour, coconut crystals, vanilla powder (if using vanilla extract skip for now and add to the wet ingredients), cinnamon, baking soda, baking powder and salt into a large bowl and mix well.
  4. Add the oil and almond butter to a small bowl and mix well.  Stir in the mashed bananas, milk and soaked flax seeds.
  5. Empty the wet ingredients into the dry ingredients and stir until just combined.
  6. Place the mixture into a greased loaf pan and bake for 45 minutes to 1 hour.
  7. The bread is done when a toothpick inserted into the center comes out clean.

Yield:

Makes 1 loaf (1.5 quart dish size) or 8 slices.

Notes:

Leftover banana bread can be stored in an airtight container in the fridge for up to 3 days.  Reheat in the oven or microwave if desired.

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Cinnamon Vanilla Banana Bread
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