Wednesday, December 17, 2014

Banana Bread Recipe

Photo: Ingredients
3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
3 large eggs
2 tablespoons honey (or maple syrup or coconut sugar)
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons (39 g) coconut flour
Method
Preheat your oven to 350°F
Spray loaf pan with cooking spray .
Mash the bananas in a large bowl until completely mashed and smooth.
Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
Add the baking soda, salt, and coconut flour to the wet batter and blend well.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months. 
Servings: 8; Calories: 104; Fat: 3 g; Carb 16 g ; Protein 4 g

Ingredients
3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
3 large eggs
2 tablespoons honey (or maple syrup or coconut sugar)
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons (39 g) coconut flour
Method
Preheat your oven to 350°F
Spray loaf pan with cooking spray .
Mash the bananas in a large bowl until completely mashed and smooth.
Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
Add the baking soda, salt, and coconut flour to the wet batter and blend well.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.
Servings: 8; Calories: 104; Fat: 3 g; Carb 16 g ; Protein 4 g

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