Breakfast.
For years I’ve eaten egg whites. Usually omelette style with spinach or leftover vegetables from the night before. When I’m not in the mood for straight up egg whites, I make this version of blueberry pancakes.
So here we are Day #1 of the 40 Day Plant Strong Challenge and my normal is no longer normal. Luckily I anticipated this wee little issue and have been testing breakfast recipes. Hands down this banana bread wins. A little slice with my morning chai tea latte (made with almond milk, natch) was a perfect way to greet the day.
I’ve actually made three loaves of this deliciousness over the last week or so. The Littles inhale it and Husband has dipped into the coffers too. Last weekend he wrapped up a piece of the warm bread to take to his mother. I hollered after him, ‘tell her the banana bread is vegan.’ He looked back at me with surprise and said, ‘It is? Wow. I would have never guessed.’ Then he winked and swatted me across the behind in a loving gesture that said ‘way to go babe.’
Need I say more?
Banana Bread
½ cup raw walnuts
1 – 1/3 cup flour (I use either Gluten Free or Sprouted Wheat from Shiloh Farms)
1 TBS corn starch (or arrowroot)
1 TBS sucanant
1 tsp cinnamon
2 tsp baking soda
2-3 ripe bananas
¼ cup unsweetened applesauce
¼ cup agave nectar
2 TBS flaxseed mixed with 4 TBS water (or 2 eggs)
2 tsp vanilla
Preheat oven to 325 degrees. Lightly spray a 9 x 5” loaf pan. In a small food processor, grind the walnuts until powdery, but before it turns into a paste. Place ground walnuts in a large bowl. Add flour, cornstarch, and baking soda. Stir well.
In a separate bowl, or stand mixer, whisk together flaxseed and water (or gently beat eggs, if using). Add bananas, applesauce, agave nectar, and vanilla. Mix with hand or stand mixer until the bananas are fully mashed and the mixture is well combined.
Pour banana mixture into dry ingredients and stir gently to mix. Pour into loaf pan, cover loosely with foil and bake for 45- 50 minutes. Cool on wire rack.
I almost called this bread ‘beau nanna bread’. Because that’s what Littlest calls it. She also demands it lightly toasted with a little bit, but not too much, butter. Which of course is Earth Balance Buttery Spread.
Enjoy!
Love,
That recipe looks so very good! Thank you!
What is sucanant? I love being introduced to all these new things.
I loved it!! Made it this evening and had to try a slice. We will be eating it for breakfast..if my DH leaves it along that long! I did use honey in place of the nectar as I did not have enough on hand. Cannot wait to see what you have for the next 40 days. I am hoping you will post more than one recipe per day. I think it would work if people used sugar in place of the sucanant since many may not have it on hand. Loved using the Flax seed in place of eggs. Oh and if you want a great treat in you Chia try coconut milk….amazing!!
Carol,
I’m glad you like the bread. It’s a staple now at our house. I can’t get the bananas to ripen fast enough. 😉 I have a chia seed pudding in the fridge right now. I used chia seed, almond milk and a cinnamon stick. Delish.
I don’t think I’ll get around to posting more than one recipe at a time. But, many of my inspirations are coming from two great cookbooks: The Kind Diet, by Alicia Silverstone and Hungry for Health by Susan Silberstein. See if you can get your hands on those for tons of amazing healthy recipes.
Thank you for hanging out at The Schell Cafe. I’m so glad you are here.