Banana Bread with Brown Sugar and Walnut Topping

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You know when you have a banana or two that have seen better days, and you put them in the freezer and say, someday I’ll make banana bread…

Then it’s 6 months later, half the contents of your freezer is now slightly banana flavoured, and still no delicious bread…

Look at this, don’t you want to have this in your belly instead of old bananas in your house:

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Whether the past-prime bananas are on your counter or celebrating their first birthday in your freezer, TODAY IS THE DAY. DO THE THING!

PREHEAT OVEN TO 350 F

Lightly grease a breadpan or cakepan, or some kinda pan with coconut oil.

WET INGREDIENTS, MIX ‘EM TOGETHER

Mix these together, some lumps are cool, but not like huge ones.

DRY INGREDIENTS, MIX THOSE TOGETHER TOO

  • 1 & 1/2 cups white flour
  • 1/2 cup brown flour (side note 4)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Mix in a separate bowl.

MIX THINGS TOGETHER, AND ADD CHOCOLATE

Because of course we are adding chocolate, what do you think this is?

Stir wet and dry ingredients together, and then gently fold in:

  • 1/2 cup dairy free chocolate chips

MAKE THE TOPPING

Using the same bowl you mixed your dry ingredients in, mix

  • 1 cup of chopped walnuts
  • 2 TBSP brown sugar
  • 1/2 tsp salt

Gently pour the batter into the oiled pan, and top with the topping. I like to push it into the batter a bit using the bottom of a measuring cup.

BAKE 60 MIN

That’s it!

Note 1- ACV

What is up with the Apple Cider Vinegar? Why do you want me to put ACV in baked goods? You’re out of control!

Leaving the ACV  in the Soy Milk makes it curdle and get nice and thick, which makes it awesomer for baking. to make things not overflow, I usually do this in a 1 cup that I’ve half filled.

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Note 2- Maple Syrup

This is some expensive shit! If you don’t have it in the house, or just prefer not to use maple, use 1/3 cup of brown sugar, and add an extra 2 TBSP of soy milk.

Note 3 – Coconut Oil

Refined is generally cheaper, and has no taste. Virgin can be more expensive, and has a bit of a coconut taste, but that is fine and works well with this recipe. Use whatever you have in your house. If you had to use a different oil, choose a light one, like safflower or canola.

Note 4 – Flour

If you don’t like or don’t have whole wheat flour, just sub more white flour. If you’re feeling extra granola, you could get away with 1 cup white and 1 cup brown.

What do you think?

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