HCLF Banana Bread

You have my full permission to give me a virtual punch in the face.

I think I have mentioned maybe once or twice on this blog already my hate for exams yes?

Exams or no exams a month without a blog post is waaaaayyyyy too long! To be honest though, I haven’t really had the desire to write anything or even post a picture on Instagram. I decided that disconnecting (pun intended) myself from the social media would be a good thing for awhile. But only for awhile.

I encourage everyone to stop when they feel obligated to write a blog post, film a YouTube video or post a photo, because when you start forcing yourself to do these things it feels more like a chore and takes all the fun out of it!

And we are all about the fun aren’t we? My main goal is to inspire and motivate others, and when you don’t have the drive yourself, others certainly won’t feel your positive energy and ultimately your message!

Now that I have given myself I break, I am ready to create some amazing recipes and really open up this blog to new content and expand beyond the kitchen. Don’t forget: any suggestions are always welcome and heavily appreciated! 🙂

Today this is a recipe a have been hoarding for the past month. Yes, it’s banana bread. Yes, it’s summer. But who says you can’t eat banana bread in summer? I grant you my full permission.

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This banana bread is sort of magical because it has an extremely low fat content yet, tastes so buttery. I don’t know how it’s even possible.

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The money shot. This is where it’s at folks. Sweet, gooey, wholesome plant-based goodness! Once you make this delectable treat, there’s no going back.

hclfbananabread

Makes 1 loaf

oil-free, low fat, refined sugar-free, low-sodium

Ingredients

  • 2 cups spelt flour (I have also had success using buckwheat flour)
  • 1 tsp. aluminium-free baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla powder (alternatively vanilla extract)
  • 1/3 cup non-dairy milk
  • 1/2 cup pure maple syrup
  • 1 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 3 large mashed bananas (plus more for topping if you wish)
  • 2 tbsp. sugar of choice for topping (I used sucanat)

Spiced Variation: Add 1/2 tsp. nutmeg, 1/4 tsp. allspice and a pinch of ground cloves

Blueberry Variation: Add 3/4 cup frozen or fresh blueberries

Method:

Preheat oven to 350 degrees F. Mix all dry ingredients in a large bowl (if using the spiced variation make sure to add the spices in as well). In a separate bowl, combine non-dairy milk and apple cider vinegar to form a “buttermilk”. Add all other wet ingredients (including mashed bananas) and stir. Add to dry mixture and stir thoroughly. If making the blueberry variation add in the berries once the batter is formed. Grease a loaf pan with a bit of coconut oil (alternatively, use a non-stick pan) and pour in the batter. Sprinkle on top your sugar of choice and slice bananas if desired. Bake for 40-50 minutes. Tip: If you find the top is cooked but the inside isn’t quite ready, cover the loaf pan with aluminium foil.

Thank you all so much for your patience and I hope you enjoy this wonderful treat! Make sure you leave a comment and a suggestion if have one!
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