Double - Banana Breakfast Bread
From jo_jo_ba 9 years ago
- 1 1/2 hours to make
- Serves 12
Grossly adapted from Baking By Flavor by Lisa Yockelson, I used fresh and dehydrated bananas, coconut flour, whole grains and chia seed for a delicious and healthy batter with the decadent twist of 18% cream in place of melted butter!
Ingredients
- 3 large bananas shopping list
- ⅔ cup sugar shopping list
- 2 tsp vanilla shopping list
- 1 tsp fresh ginger shopping list
- 1 cup 18% cream shopping list
- 1 tsp cinnamon shopping list
- ½ tsp nutmeg shopping list
- ¼ tsp allspice shopping list
- ½ tsp salt shopping list
- ¼ cup coconut flour shopping list
- 2 tbsp ground chia seed shopping list
- 2 cups whole wheat flour shopping list
- ½ tbsp baking powder shopping list
- ½ cup dried bananas shopping list
How to make it
- Preheat the oven to 350F and grease a 9x5” loaf pan.
- In a large bowl, mash bananas with the sugar until almost smooth.
- Mix in the vanilla and ginger until well combined, then stir in cream, cinnamon, nutmeg, allspice and salt.
- Beat in the coconut flour until completely blended in (it’s lumpy), then add chia seed and mix well.
- Gently stir in the whole wheat flour and baking powder until almost combined, then fold in bananas.
- Bake for 50 minutes. Cool in the pan 10 minutes, then unmould onto a wire rack and cool completely.
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