Cinnamon Vanilla Banana Bread

Dec 19 2012 by
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Cinnamon Vanilla Banana Bread

This past week we’ve been hit with some rainy weather and it always puts me in the mood for a nice warm breakfast.  My kids love banana bread so I played around with my standard recipe and created this delicious cinnamon vanilla infused bread.  It’s perfect for those rainy or snowy winter mornings.

~Sarah

Ingredients:

  • 2 cups whole wheat pastry flour
  • 2 ripe bananas, peeled and mashed
  • 1/4 cup almond butter
  • 1/4 cup neutral oil (safflower, canola, etc)
  • 1/2 cup non dairy milk of your choice
  • 1/2 cup raw coconut crystals
  • 1 tbsp vanilla bean powder (you can sub with 1 1/2 tbsp vanilla extract or the seeds of 1 vanilla bean)
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground flax seed
  • 2 1/2 tbsp water
  • pinch or two sea salt

Preparation:

  1. Preheat oven to 350 degrees.
  2. In a small bowl whisk together the ground flax seed and water and let sit for 5 minutes or until thickened.
  3. Place the flour, coconut crystals, vanilla powder (if using vanilla extract skip for now and add to the wet ingredients), cinnamon, baking soda, baking powder and salt into a large bowl and mix well.
  4. Add the oil and almond butter to a small bowl and mix well.  Stir in the mashed bananas, milk and soaked flax seeds.
  5. Empty the wet ingredients into the dry ingredients and stir until just combined.
  6. Place the mixture into a greased loaf pan and bake for 45 minutes to 1 hour.
  7. The bread is done when a toothpick inserted into the center comes out clean.

Yield:

Makes 1 loaf (1.5 quart dish size) or 8 slices.

Notes:

Leftover banana bread can be stored in an airtight container in the fridge for up to 3 days.  Reheat in the oven or microwave if desired.

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Comments

  1. Rise says:

    Now you have me thinking about baking! And my counters are covered with yummy treats as it is!!!

  2. Spyder says:

    In comparison to the “Banana Bread your Grandmother used to bake” it can not hold a candle in the moist and taste categories. This bread is healthy and it only takes one bite to tell as it lacks in flavour. Also, it is dry and a large glass of Almond milk is recommended when having a slice. After saying this, I will bake it again but I will add another banana, a quarter cup of cranraissins (apple, orange zest, pinapple, etc..) and another tsp of ground cinnamon.

    • Sarah says:

      Hello,

      I’m sorry you didn’t care for the bread at all. My family and I loved it but everyone has their own personal tastes. The many times I’ve made this bread I’ve never found it to be dry at all – quite the opposite. Baking times will vary depending on you location but hopefully you can find another recipe that is better suited to your needs.

      ~Sarah

      • Spyder says:

        Believe me, I am not saying it is terrible. I do like it with some almond butter, it is a fabulous recipe and I thank you for sharing it. My wife and I are trying to eat more naked foods this year and I stumbled across this site, saw your recipe for banana bread, realized I had two over ripe bananas, picked up the other ingredients and started baking. I have saved it to my recipe box and will try to experiment with and try to solve the taste and moisture issue that we felt it was lacking. Thanks again for the recipe.

  3. ohgoodgolly this looks spinningly delicious! I want one of those giant thick slices, all warm from the pan, topped with a scoop of So Delicious Vanilla “ice cream”…or maybe Chocolate Velvet. I’d be happy all day. :)

  4. Christine says:

    I made this banana bread this morning using oat flour since I didn’t have any whole wheat pastry and it came out really moist & good! I had a slice with a smidge of coconut oil smeared on top and it was so yummy. Thanks for the recipe!

    • Sarah says:

      Thanks Christine! It’s always great to hear what substitutions work out on a particular recipe. I love topping banana bread with a bit of coconut oil too!

      ~Sarah

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