Every now and then I get adventurous and try to make some kind of muffin or quick bread. Most of the time they fail if I am being honest. BUT clearly this one did not because here it is – up on the site for everyone to see.
I am a HUGE lover of pumpkin breads, banana breads, cinnamon breads, and my newest obsession – fig bread. However, they are usually extremely sweet. I was really excited when this one turned out because I cut the sugar back, used gluten free flour, and added in a few twists. Turned out to be a perfect snack or quick breakfast.
Details of the recipe
1. This banana bread uses coconut sugar (which – don’t get me wrong – is still sugar) however it is less processed than table sugar and actually retains some of it’s nutrients like iron, zinc, calcium, and potassium.
Use coconut sugar in moderation though, just as you would with table sugar.
2. I used this gluten free flour blend. If you are choosing to use regular flour, I have not tested it, but cut back on the mixing time. The gluten free flour needs to be mixed extremely well- for at least 3 minutes to help prevent it from being gummy.
3. What on earth is tahini? This is kind of like peanut butter (to help you visualize) but is sesame seeds instead of nuts. You can find it in the same aisles of nut and seed butters.
4. I use aquafaba as an egg replacement here. Aquafaba is the liquid you find in a can of beans. Drain the beans (I like the mild flavor of the chickpea liquid), making sure to catch the liquid, and measure from that. I promise you, this banana bread will not taste like beans once it is cooled.
5. The last tip may be the most important one if you are using gluten free four. Ready? Do not slice it until the bread has at least cooled. It is even better the next day! Trust me.
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