quickbread - Double whammy banana bread

Photo by Tina T.
Adapted from includingcake.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from includingcake.com

Ingredients

  • 4

    ripe bananas- well mashed

  • 1

    cup cooked chickpeas

  • 1/2

    cup coconut butter- melted

  • 3

    tsp vanilla extract

  • 1/2

    cup agave plus 1/2 tsp stevia

  • 2

    cups GF flour (1 cup buckwheat, 1/2 cup ground almonds, 1/2 cup tapioca flour)

  • 1/2

    cup dried bananas- chopped

  • 1/4

    cup dates- chopped (optional)

  • 1 1/2

    tsp baking powder

  • 1

    tsp baking soda

  • 1/2

    tsp salt

  • 2

    tsp cinnamon/mixed spice

  • Soy milk (or other liquid) as necessary (I used approx 1/4 cup)

Directions

Mix together wet ingredients in a small bowl. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix lightly but well with spoon. Add a little soy milk last as necessary to achieve desired consistency (not too stiff). Once combined, pour the mixture into 4 small/2 medium greased and lined loaf tin or muffin cases and bake at 180C for approx. 20-30 minutes depending on pan size. Test with a toothpick to ensure the centre is cooked. If the top begins to brown before the centre is cooked through lightly cover the pan with tin foil.

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