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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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My latest throw it all in banana bread with a row of sliced nanners and sprinkled with raw sugar. It smelled awesome! Ingredients:
3 large over-ripe bananas |
2 tbsp sunflower seed butter |
1/4 cup non-fat plain greek yogurt |
1/4 cup unsweetened almond milk |
1 tbsp vanilla |
pinch salt |
1/4 cup dark brown sugar |
1/4 cup sugar |
1/4 cup peanut flour (like pb2) |
1/3 cup quick (not instant) oats |
1/3 cup kamut flakes (or more rolled oats) |
1 cup whole wheat flour |
1/2 cup crushed whole wheat graham cracker crumbs |
1 tbsp baking powder |
1/2 tsp baking soda |
1/4 cup sesame seeds |
1/4 cup dried cranberries |
1/3 cup crushed peanuts |
1/3 cup miniature chocolate chips |
for topping |
1/2 banana, sliced |
1 tsp raw sugar |
Directions:
1. Preheat the oven to 350F and grease a large loaf pan.
2. In a bowl, mash bananas with sunflower seed butter, yogurt, almond milk, vanilla, salt and sugars.
3. Mix in the peanut flour until it's dissolved, and set aside.
4. In another bowl, mix the oats, Kamut flakes, flour, graham crumbs, baking powder and baking soda.
5. Add dry ingredients all at once and stir just to combine, then fold in the sesame seeds, cranberries, peanuts and chocolate chips.
6. Scrape into the loaf pan and top with the sliced banana. Sprinkle with raw sugar.
7. Bake for 1 hour on the lowest rack of the oven. Let cool in the pan for 20 minutes, then unmould onto a wire rack to cool completely.
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