Cornmeal Banana Bread (Healthier) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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The inspiration for this lovely and kinda healthy banana bread comes from the blog /2011/01/13/banana-almond-snack-cake-recipe/. I like the use of cornmeal as it gives the bread a heartier texture. This is more of a bread than a cake, so keep that in mind if youre looking for a cake more than a bread. Please note: I like my banana breads without added sugar, but feel free to add 1/4 c or so if you like your breads sweeter. Ingredients:
1 cup whole wheat flour (i used whole spelt flour) |
1/2 cup coarse ground cornmeal |
1/2 cup oat flour |
1/4 cup oats, large flake |
2 1/2 teaspoons baking powder |
1/2 teaspoon pumpkin pie spice |
1 pinch salt |
1 cup banana, peeled and melted in the microwave (about 4 minutes at full power in my microwave) |
1/4 cup almond butter (i made my own from roasted almonds) |
1 large egg, whisked at room temperature |
1 cup soymilk or 1 cup other non-dairy milk substitute |
1/4 teaspoon almond extract |
1/4 cup sugar (optional) |
Directions:
1. First melt your bananas in the microwave if you have not already done so. Set aside to cool to room temperature (this is important because otherwise your egg might curdle later on).
2. Then combine flour, cornmeal, oat flour, oats, baking powder, pumpkin pie spice and salt in a large bowl.
3. In a second bowl combine bananas, almond butter, egg, milk and almond extract and mix well.
4. Combine dry and wet ingredients and mix until just combined. The dough should be rather thick, but not dry. If needed add a splash more milk or two.
5. Pour batter into a prepared loaf pan and bake in the pre-heated oven at 180 C/350 F for 35-40 minutes.
6. Remove to a wire rack to cool completely and enjoy!
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