What to do with those old bananas? Unless you buy them super green and unripe, they don’t last long (especially when you LOVE bananas). So when they’re turning overripe, this is a simply delicious bread that will really impress!
The good stuff:
It contains bananas!
It’s low fat and vegan.
Made using heart healthy oat flour.
An excellent source of niacin to boost your metabolism from the spelt flour.
I know this time of year many people are interested in chocolate and savoury snacks, but this won’t disappoint. There’re too many positives about bananas: they’re really cheap, healthy and they’ll keep your blood sugar steady throughout the day.
Eat this wholegrain banana bread any time of day too – not just with that afternoon cuppa! Yummy…
Wholegrain Banana Bread (Low Fat + Vegan).
2 cups oat flour
1 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 very ripe bananas
1/4 cup coconut milk
1/2 teaspoon apple cider vinegar
3 tablespoons liquid sweetener (I used maple syrup)
1 teaspoon vanilla extract
3 tablespoons coconut oil
- Preheat the oven to 175ºC + grease a loaf pan. Combine the first six ingredients in a mixing bowl. I make oat flour with oats in the Vitamix on high for 30 seconds.
- Add the ACV to the milk + set aside. Mash your bananas to form a smooth puree or just throw in the blender.
- Now add the remaining ingredients to the smooth bananas including the coconut milk + mix thoroughly. Add this to the dry mix to form a smooth batter.
- Transfer to the loaf pan, top with brown sugar (optional but delicious) + bake for 50 minutes or until an inserted skewer comes out clean. Cool a little before devouring.