avatarSusie Pinon

Summary

The website provides a recipe for a healthier version of banana bread, emphasizing its ease and the use of wholesome ingredients.

Abstract

The article introduces a one-bowl banana bread recipe that is both delicious and satisfying without causing bloating. It is adapted from the Minimalist Baker and can be made gluten-free if necessary. The recipe calls for ripe bananas, a flax egg, peanut butter, maple syrup, unsweetened almond milk, salt, baking powder, almond meal, spelt flour, oats, and pecans, with coconut sugar added to taste. The baking process involves preheating the oven to 350° F, mashing the bananas, mixing the wet ingredients, adding the dry ingredients, and baking for about an hour, with a check for doneness using the toothpick method. The author recommends waiting for bananas to become spotty for the best sweetness and suggests using silicone baking sheets for easy cleanup. The recipe is presented as a thoughtful and inexpensive gift idea, and the author encourages readers to share their results.

Opinions

  • The author considers this banana bread recipe the best they've ever come across.
  • They appreciate the ease of making the bread with staple ingredients and the option to omit added sugar.
  • The author expresses admiration for Dana, the creator of Minimalist Baker, praising her recipes as genius.
  • They prefer using spotty bananas for the recipe, as they are sweeter and easier to mash.
  • The author enjoys receiving food as a gift and suggests that this banana bread could serve as a token of love.
  • They recommend using silicone baking sheets over cooking spray for a non-stick surface and easier cleanup.
  • The author provides a personal anecdote about making a mistake with the almond meal, which led to a crunchier texture that turned out well.
  • They encourage modifications to make the bread gluten-free while maintaining the same measurements for the ingredients.

One Bowl Banana Bread to Knock Your Socks Off

It’s like really freaking good.

My second ever attempt-not perfect, but delish!

I haven’t really mastered the art of baking, though I consider myself a delectable cook. Growing up, sweets were always a guilty pleasure because there were never any healthy desserts around. Last month, I discovered the best banana bread recipe of my life.

It’s easy to make with staple ingredients, and the added sugar can be easily omitted. This banana bread leaves me feeling satiated without the bloat. It’s a big winner and honestly a perfect idea for an inexpensive gift.

I don’t know about you, but I am always happy to receive food as a token of love.

For this bread, I wait for my ‘naners to get really spotty because that leaves them the sweetest. It’s also easier to mash them this way and doesn’t leave any big chunks when the batter is done.

This recipe was adapted from Minimalist Baker, literally the best cook I have ever followed. Shout out to Dana for her never-ending genius!

Ingredients

  • 4 ripe bananas
  • 1 batch flax egg (1 tbsp flaxseed combined with 3 tbsp water) Set aside to coagulate. This will take a few minutes.
  • 1/4 cup unsalted peanut butter (I like Crazy Richard’s creamy). You can use any nut butter you have on hand.
  • 3 tbsp maple syrup
  • 3/4 cup unsweetened almond milk (You can use any plant milk you have on hand — just make sure it’s unsweetened).
  • 1/2 tsp salt
  • 1 tbsp baking power
  • 1 1/3 cup almond meal (measure whole almonds and then blend to a flour) Make sure your blender is dry before you start — I made this mistake once and it made the task tedious. When this happened, I ended up with chunks of almonds in what was supposed to be flour. It ended up adding more crunch to the final product, which turned out great!
  • 1 1/4 spelt flour (sub gluten-free blend if needed)
  • 1 1/3 cup oats (Bob’s Red Mill has my heart)
  • 1/2 cup raw pecans
  • coconut sugar to taste

Directions

Preheat oven to 350° F. Prepare flax egg first and add ripe bananas. Mash with a fork to get as smooth as possible. Add peanut butter, maple syrup, salt, and milk. Mix with a fork.

Add baking powder, almond meal, flour, oats, and half of the pecans. You can partially chop them in a food processor before adding them in to make them more bite-sized. Mix thoroughly with a fork.

You can use parchment paper to line your baking pan. I personally prefer silicone baking sheets to avoid cooking spray. It also makes cleanup easier.

Add batter to pan and top with pecans and coconut sugar to taste. I like to go heavy on the pecans.

Bake an hour and then check for a toasty top with little cracks in it. If it’s not yet golden brown, pop it for another fifteen minutes. Use the toothpick trick. Stick in a toothpick and if it comes out clean, it’s done!

Let it cool before cutting or it will crumble. Serve for breakfast, a snack, or dessert! This recipe can be modified to be gluten-free by using gluten-free flour and gluten-free oats with the same measurements.

Let me know how your banana bread turns out and enjoy!

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