Wednesday, September 11, 2013

Vegan MoFo 8- The Happy Herbivore- Banana Bread


Today's recipe is from The Happy Herbivore (pg 47). We all know banana bread is amazing, it's bread but cake but fruity and sweet, I just love it. Plus, it's the only way I can get my husband to eat bananas! Lindsay's recipe is divine as is but I did make some changes to remove the sugar and make it gluten free which made it perfect for me.

Banana Bread

Lindsay's Version:
Makes 1 large loaf
1/4 cup non dairy milk
1/4 tsp lemon juice
4-5 brown bananas
1/2 cup dark brown sugar
1/2 cup raw sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups whole-wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
2 tbsp maple syrup
Claire's Version:
Makes 3 mini loaves
1/4 cup non dairy soy milk
1/4  1 tbsp lemon juice
4-5 brown bananas
1/2 cup dark brown sugar
1/2 cup raw sugar 1 cup Natvia
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups whole-wheat whole grain gluten free flour blend (I used a brown rice, quinoa, besan blend)
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
2 tbsp maple syrup 2 medjool dates
1/4 cup water
  • Preheat oven to 180 c 350 f
  • Grease baking tins (this is optional, they will come out if you want 100% no oil)
  • Whisk soy milk and lemon juice together (make bubbles!)
  • Cream bananas and natvia
  • Sift all dry ingredients together 
  • Pit dates and blend with 1/4 cup water
  • Add milk mixture, vanilla and date paste to banana mixture
  • Add wet ingredients to dry and combine using a little stirring as possible
  • Pour into tins and cover with aluminium foil
  • Bake for 45 mins or until a toothpick comes out clean
  • Enjoy!

Hope this gives you a good idea of how to tweak recipes to make them healthier!

Love and Smiles,

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