Saturday, January 5, 2013

Oat Flour Banana Bread

I'm trying to get into the habit of writing down my recipes so I can transfer them into a little vegan cookbook. This banana bread recipe is soy-free, egg-free, dairy-free, nut-free, and wheat-free.  It is also flax-free to avoid an allergy in my extended family and almond milk-free because my daughter may have an almond allergy. That's a lot of free, but I assure you it is still tasty.

Oat Flour Banana Bread

1/3 cup coconut oil
1/2 cup sugar
2 ripe bananas
2 cups oat flour (or oatmeal run through a food processor until very fine)
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup coconut milk (the beverage kind, not the canned. I used coconut nog that was left over from the holidays)
1 tsp vanilla extract
cinnamon and brown sugar for sprinkling

Preheat oven to 350 degrees. Using a hand-held mixer, cream the coconut oil, sugar, and bananas in a mixing bowl. Mix in the oat flour, baking soda, and baking powder, and then add the coconut milk and vanilla and mix well. Pour batter into an oiled 8 1/2 x 4 1/2 bread pan. Smooth the top of the batter, then sprinkle with a little cinnamon and brown sugar. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out dry.

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