As I promised to some of you, here it’s my banana bread recipe, another vegan (eggless) recipe. Enjoy!!!!
- 1 cup of all-purpose flour
- 3/4 cup of whole-wheat flour
- 3/4 cup of brown sugar
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- 1/4 tsp of salt
- 3 ripe bananas
- 2 tbsp of ground flaxseed
- 6 tbsp of water
- 1 tsp of vanilla extract
- 1/2 cup of sunflower oil (or canola, or coconut oil)
- 1/2 cup of raisins
- 1/2 cup of raw almonds (or peanuts, or walnuts)
- about 1 tbsp of sweetened coconut flakes
- Preheat oven to 350F degrees and spray with a non stick vegetable spray the a loaf pan (I used a 8.5inch loaf pan).
- In a small container mix the ground flaxseed and water and set aside. You will want to use it when it becomes gelatinous (this is what replaces the eggs).
- Chop the almonds, but not too much. Set aside with the raisins.
- In a bigger container mix all the dry ingredients except the sugar (all-purpose flour, whole-wheat flour, baking powder, baking soda and salt)
- Mash the bananas with a fork and add them in another container together with the sugar and wet ingredients (sunflower oil, mixture of flaxseeds and water and vanilla extract)
- Mix dry and wet ingredients. When mixed add raisins and almonds. (I used my Kitchen Aid Artisan Mixer in speed 2)
- Put the butter in the loaf pan and sprinkle the top with coconut flakes.
- Leave in the oven for exactly 1 hour (check with a toothpick, it should come out clean). Let cool down before cutting and eating.
Nutritional facts: a slice of this banana bread contains enough protein to cover 6%DV (3g), has 41g of Carbohydrates, a total of 12g of Fats and the majority of them are monounsaturated fats. It also covers 12%DV of Fiber, 3.4%DV of Calcium, 5.5%DV of Iron, 7.5%DV of Vitamin C, 8%DV of Vitamin B6, 7%DV Potassium, 4%DV of Zinc, 1%DV of Magnesium and 8%DV of Phosphorus. It only has 56g of Sodium, it does not have any Cholesterol or Trans-Fats.
1- Eva May Hamilton/Eleanor Whitney. Nutrition Concepts and Controversies. 1980 RDA Edition. West Publishing Co. 50 West Kellogg Boulevard P.O. Box 3526 St. Paul, Minnesota 55165. Appendix H: Table Of Food Composition.
2- Michele Grodner/Sara Long Andersong/Sandra DeYoung. Foundations and Clinical Applications of Nutrition. A Nursing Approach. Mosby-Year Book, Inc. 11830 Westline Industrial Drive St. Loius, MO 63146. Appendix A: Food Composition Table.
3- www.NutritionData.com a data base with information from the USDA’s National Nutrient Database for Standard Reference and supplemented by restaurants and food manufacturers.