I do not make banana bread that often but when I have bananas that are overripe I gotta be honest…, I feel very inclined to not let them go to waste. So alas, I’ll make banana bread. This one is really easy to make and the prep work is quick which is awesome cause we are all busy these days.
This recipe can be made with a real egg or flax egg if you are a vegan. I would normally advise for a real egg but I watched “The Ghost in Our Machine” last night and it was an extremely moving animal rights documentary. It follows Jo-Ann McArthur, a photographer who is documenting the treatment of animals by humans all over the world. Unlike other animal welfare documentaries, it is not overly graphic with only one or two scenes that were hard to watch. Towards the end of the film, Jo-Ann comments on how the egg and dairy industry are the most wasteful and abusive of animal life. She doesn’t think it makes sense to become a vegetarian for animals welfare and still eat eggs or dairy. This hit home for me because I occasionally eat eggs, and I need to reevaluate why. I encourage everyone to watch it with an open heart and an open mind. And, if you consider yourself an animal lover but eat meat or wear fur, I invite you to think about why you do not treat all animals equally. I know I will be thinking about this alot.
BACK TO WHAT YOU CAME HERE FOR: BANANA BREAD
What you need:
3 medium ripe bananas (About 1.5 cups)
1/2 tsp pure vanilla extract
1 egg: chia or flax – (1 Tbsp Flaxmeal or Chia and 2.5 Tbsp water, rest for 1 min)
3 Tbsp grape seed or coconut oil, melted
1/2 cup xylitol
2 Tbsp honey
4 tsp baking powder
3/4 tsp sea salt
1 tsp ground cinnamon
3/4 cup almond or dairy milk
2 1/2 cup almond meal – I use Bob’s Red Mill
1 1/4 cup gluten free flour blend – from the Minimalistbaker.com *see note
Preheat oven to 350f and line a loaf pan with parchment paper or spray with coconut oil.
Mash banana in a large bowl with a fork. Add all ingredients through the almond milk and whisk to combine. It should get a little frothy.
Lastly, add almond meal, gluten free flour blend and stir. Pour into loaf pan.
Bake for 60-65 minuets. It will feel firm and be golden brown on top when it is done.
Let it cool completely on a cooling rack before cutting or it will crumble apart.
Slice and serve this delicious wholesome bread!
*note: I made a batch of the gluten free flour blend from the minimalist baker but I substitued Garbanzo Bean flour for the White Rice Flour, and used Arrowroot instead of Potato Starch in my blend.