Recipe Corner: Banana Bread
Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
Sometimes life gets busy and I often find myself with a bunch of overripe bananas. Maybe I just
cannot gage how many I need for my breakfasts for a week but here I am again with a full bunch
of bananas, definitely past the point of enjoyable for normal consumption, but perfectly fine for
delicious banana bread. So instead of having to throw them out, make this banana bread and
have it for a snack or add it to your breakfast the following week. You can also freeze half it is
too much for you alone. I recommend to freeze it with parchment paper between the slices, this
way you can take single portions out when you have a sweet tooth. The macros are calculated
with all the toppings added. I hope you enjoy it!
Recipe makes 10 servings
Time: active - 10 min; passive - 50-60 minutes
2 very ripe Bananas +( 1 optional for topping)
(1/2 cup crushed Walnuts for topping, optional)
3/4 cup Oat Flour
1/4 cup Coconut Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Sea Salt
3 scoops Tru Protein Banana Maple Muffin
3/4 cup plain Cashew Yogurt, unsweetened
3 tbsp Agave Syrup
2 tsp Vanilla Extract
1) Preheat oven to 360 degrees Fahrenheit.
2) Mash 2 ripe bananas until slightly chunky puree texture.
3) Add all liquid ingredients and mix with fork until well combined.
4) In a separate bowl mix all dry ingredients and wisk until combined. Add the wet ingredients
and mix until just combined and no dry ingredient pockets are visible.
5) Line a loaf pan with parchment paper or grease it and dust with oat flour. Pour in batter and
top with Bake for 50-60 minutes or until a toothpick comes out clean from the center of the
banana bread. Every oven is a bit different and bake time may vary. I recommend to be cautious
with non stick pans, as they do get hotter in the oven and might over bake edges quicker.
Definitely keep an eye on it half way through the bake time.
6) Let cool completely before removing from the pan and slicing.
1 serving :
9.7 g protein
22.4 g carbs (7 g of sugar)
6.2 g fat
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