Back From Vacation Banana Bread
From jo_jo_ba 14 years ago
- 1 hour 30 minutes to make
- Serves 12
Ever come home from a week or weekend away only to find a few items you forgot to take languishing on your kitchen counter? Me too. For us, it's usually bananas - but all the better for banana bread!
Ingredients
- 7 oz dry-roasted soy beans shopping list
- 4 oz dry-roasted chickpeas shopping list
- 2 tbsp canola oil shopping list
- 3 tbsp water shopping list
- 1.5 oz butter, softened shopping list
- 2 tbsp coconut oil shopping list
- 1/4 cup brown sugar shopping list
- 1/4 cup agave nectar shopping list
- 2 large, over-ripe bananas, mashed shopping list
- 1 egg shopping list
- 1 tsp vanilla shopping list
- 1 1/4 cups flour shopping list
- 2 tbsp ground flaxseed shopping list
- 1 tbsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp nutmeg shopping list
- 2 oz shredded, sweetened coconut shopping list
- 1/2 cup chocolate chips shopping list
How to make it
- Preheat oven to 350F, grease a loaf pan.
- In a food processor, grind soy beans, chickpeas, oil and water until a fine mealy texture is formed See Photo. Set aside.
- In a large bowl, beat together butter, coconut oil, sugar, and agave nectar until well blended.
- Beat in ground mealy mixture, bananas, egg and vanilla.
- Stir in flour, flaxseed, baking powder, baking soda, nutmeg, coconut and chocolate chips.
- Bake for 55 minutes. Cool in the pan for 20 minutes before turning out onto a rack.
People Who Like This Dish 1
- choclytcandy Dallas, Dallas
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