When I was training for my first marathon, Sundays were the "long run" training day where we would work on endurance and run anywhere from 12 to 32 kms depending on the training week. 32 km? No, that is not a typo! ha ha hence the name... "LONG" run! About halfway through the run, the cravings would start; besides fantasizing about chocolate milk, I would dream of a big, warm slice of my dad's banana bread.
While I obviously have a bit of a love for banana bread, I'm definitely not in love with the white, refined sugar, processed white flour and butter or oil that traditional recipes are loaded with.
So what's a girl to do??
Of course, spend hours searching for the perfect recipe and then carefully planning an overhaul. Extreme Makeover: Banana Bread Edition! ha ha
Let's get started!
preheat oven to 350 F. Grease loaf pan with coconut oil + set aside.
Let's get started!
preheat oven to 350 F. Grease loaf pan with coconut oil + set aside.
get a big bowl + sift dry ingredients:
1 1/2 cups spelt flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp sea salt
1/2 tsp cloves
1 tsp cinnamon
mix wet ingredients in bowl #2:
3/4 organic raw cane sugar
1/2 cup coconut oil
1 free-run egg
2-3 over-ripe mashed bananas
3 tbsp "buttermilk" [note]
// buttermilk //
While my fridge was (not surprisingly) not home to a spot of buttermilk, I decided to use the amazing powers of google to find my own substitute. I came across a recipe for diy "conventional" buttermilk & just upgraded the ingredients; apple cider vinegar for white vinegar and soy for milk (you can also use almond milk). It's easy peasy lemon squeezy - in a small cup, mix 1/4 tbsp of apple cider vinegar with 2 3/4 tbsp of soy and let sit for 5 mins and voila! Vegan Buttermilk 2.0.
add wet ingredients to dry + mix well.
pour batter into loaf pan.
now, normal banana bread would be popped into the oven at this point & patiently awaited. but we're not making normal banana bread, we're making brilliant banana bread. so,
chop:
1/4 cup pecans
1/8 cup organic raw cane sugar
1/4 cup organic chocolate chips
sprinkle on top of batter + bake for 40-45 minutes or until a tester comes out clean.
make yourself a big mug of tea and prepare for banana bread bliss! :-)
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp sea salt
1/2 tsp cloves
1 tsp cinnamon
mix wet ingredients in bowl #2:
3/4 organic raw cane sugar
1/2 cup coconut oil
1 free-run egg
2-3 over-ripe mashed bananas
3 tbsp "buttermilk" [note]
// buttermilk //
While my fridge was (not surprisingly) not home to a spot of buttermilk, I decided to use the amazing powers of google to find my own substitute. I came across a recipe for diy "conventional" buttermilk & just upgraded the ingredients; apple cider vinegar for white vinegar and soy for milk (you can also use almond milk). It's easy peasy lemon squeezy - in a small cup, mix 1/4 tbsp of apple cider vinegar with 2 3/4 tbsp of soy and let sit for 5 mins and voila! Vegan Buttermilk 2.0.
add wet ingredients to dry + mix well.
pour batter into loaf pan.
now, normal banana bread would be popped into the oven at this point & patiently awaited. but we're not making normal banana bread, we're making brilliant banana bread. so,
chop:
1/4 cup pecans
1/8 cup organic raw cane sugar
1/4 cup organic chocolate chips
sprinkle on top of batter + bake for 40-45 minutes or until a tester comes out clean.
make yourself a big mug of tea and prepare for banana bread bliss! :-)
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