Thursday

Delicious Banana Raspberry Bread

This is my favorite banana bread recipe. I have been making it for years and I just revised the recipe to make it healthier. It is delicious, so please enjoy it!

Banana Raspberry Bread
-Canola Oil cooking spray
-1 cup Almond Meal
-1 cup Buckwheat Flour
-1/2 cup Coconut Palm Sugar
-2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-6 large overripe bananas mashed
-1/4 cup skim milk
-1 large egg or 1 Tablespoon ground chia seeds with 2 Tablespoons water
-1 tsp vanilla paste/extract
-1 cup fresh or frozen raspberries

Heat oven to 350 degrees Fahrenheit. Coat an 8 inch loaf pan or a mini muffin pan with cooking spray. In a bowl, combine flours, baking powder, and salt; whisk it all together. Make a well in the center. In another bowl, combine bananas, Agave, milk, egg, and vanilla; fold in raspberries. Pour batter into the center of the dry ingredients. Fold it until it is combined...Do not over mix it. Pour batter into the pan; bake for 1 hour.  For mini muffins bake for 12-15 mins.  Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely and then slice. Wrap each slice individually to help keep the bread moist.





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