Its Sunday today and I should have taken a day off from my regular errands and household chores. But thats just not me. I luv being antsy especially in the kitchen, I cant procrastinate even if I want to.
How did I come up with this recipe? I was making the dough for Indian bread using overripe bananas when my little morsel peeked in to the kitchen asking if its banana bread. I instantly switched my mind to the banana bread, sprinkled some cranberries, walnuts , dark chocolate chips and made the batter.
I love the sweetness of the banana with freshness and tanginess of the cranberries, so delightful and soothing as a summer snack.
The bread at room temperature stays so cool, no wonder kids love it.
I also added a dash of cinnamon and nutmeg just enough to neutralize the overpowering banana flavor.
Whenever I bake , I always keep family in mind and am cautious about ingredients I use.
Heres the recipe:
3 ripe/overripe bananas
2 cups vegan pancake mix (for non vegans, use any buttermilk pancake mix, Betty Crocker Heart Healthy is best)
1 pinch baking soda
1 tsp vanilla
1/4 cup canola oil
1/4 cup walnuts + coarsely cut dried cranberries
1 tsp flax
1 tsp pumpkin seeds
some bitter chocolate chips
1 cup dark brown sugar( makes the bread moist) and add more for sweetness
1 tsp salt.
Poppy seeds to sprinkle on top.
First mash the bananas thoroughly and add salt and sugar,soda to the paste. Set aside for 15 min.
Then add oil, vanilla and and mix the flour to the mixture little by little whisking the batter.
Add rest of the ingredients and whisk till the batter is fluffy.
the more you whisk, the more moist the bread will be.
Bake at 350F for an hour and 5 minutes. Make sure to check the bread after 45 minutes to see if its done.
This bread is so easy to make and bake and its vegan, can be made gluten free/nut free too.
So yet another successful INDULGE GUILT FREE recipe on my plate.
Ciao,
Poonam
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