Banana & Courgette Bread with Whole Grain Flour

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serves: 10-12
notes: Try your best to not over-mix the flour. Whole grain flour can make cakes really tough when it’s roughed around too much. Just be gentle :) Oh, and maybe you don’t want zucchini? Replace it with another cup of mashed banana.

 

1 cup mashed, ripe banana (about 2-3 bananas)
1/4 cup milk of your choice (I used the So Delicious coconut milk)
1/4 cup + 2 tbsp melted extra virgin coconut oil (or canola, grape seed etc) + extra for pan
1/2 cup maple syrup (or agave nectar)
1 tsp vanilla extract
1 cup quinoa flour
1 cup whole spelt flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp fine sea salt
1 cup finely grated courgette (about 1 small)
1/2 cup toasted pumpkin seeds
1/2 cup chocolate chips (you could do any combination of nuts, seeds and what-have-you; up to a cup)

Preheat the oven to 350 degrees F. Grease an 8×2 loaf pan with some of the oil. Lay a sheet of parchment paper in with edges hanging over the sides of the pan. Grease the paper and lightly flour the pan, tapping out any excess.

Combine the mashed banana, milk, coconut oil, maple syrup and vanilla in a medium bowl. Whisk thoroughly, getting out as many banana lumps as you can. Set aside.

Whisk together the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add the banana mixture and shredded courgette. Stir until everything is just combined. Fold in the pumpkin seeds and chocolate chips gently.

Scrape all of the batter into the prepared loaf pan and bake in the center of the oven for about 50 minutes or until a toothpick comes out clean. Cool pan on a wire rack completely.

 

Sourced from The First Mess

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