Happy Trails Banana Bread |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Whole grain, vegan and full of protein from a nutty trail mix - but without any added fat! Roasted bananas really boost the caramel tones in the loaf and reduce the need for a boatload of sugar. Ingredients:
6 medium, ripe bananas |
1 1/4 cups whole wheat flour |
1/2 cup ground pumpkin seeds |
1/2 cup ground psyllium husks |
1 tbsp ground cinnamon |
1 tbsp baking powder |
1 tsp baking soda |
pinch salt |
2 tbsp natural, smooth almond butter |
1/2 cup demerara sugar |
1 tsp fresh-grated ginger |
1 tsp vanilla extract |
3/4 cup unsweetened almond milk |
1 1/4 cups fruit-and-nut trail mix |
2/3 cup slivered almonds |
Directions:
1. Preheat oven to 400F, line a baking sheet with parchment or foil.
2. Place bananas, peel on, in a single layer on the lined sheet. Roast for 20 minutes, then allow to cool enough to handle. See Photo
3. Peel bananas into a bowl and mash, set aside.
4. Reduce oven temperature to 350F and grease a large loaf pan.
5. While bananas are roasting, whisk together flour, pumpkin seeds, psyllium husks, cinnamon, baking powder, baking soda and salt. Set aside.
6. In a large bowl, beat together almond butter, sugar, ginger and vanilla.
7. Add bananas and almond milk and blend well.
8. Add flour mixture all at once and stir just until moistened. Fold in trail mix and almonds.
9. Spread into the prepared loaf pan.
10. Bake for 40 minutes, then cover loosely with foil and bake a further 25 minutes.
11. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.
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