Friday, January 26, 2018

Cranberry banana bread

I love fruit and veggie breads, and especially pumpkin and banana bread. As I already have a recipe for pumpkin bread here, I had to post one for banana bread too.
This recipe is inspired by Caitlin Shoemaker, but I changed it, because I like to customize every recipe that I try (or to develop them from scratch :)
For this bread I used some dried cranberries and cacao nibs, because I love this combo!
And the bread it's still fluffy, delicious but filing and quite healthy. Also, it's oil free and gluten free too. It's a must try!
Let's go to the recipe now!


- 360 g (3 cups) oats (I prefer to use quick oats)
- 350 g (4 medium) bananas
- 100 g (1/2 cup) brown sugar
- 15 g (1 tbsp) baking powder
- 1 g (1 pinch) salt
- 75 g (1/2 cup) cranberries
- 65 g (1/4 cup) sunflower butter
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1 tsp lemon juice
- 2-3 tbsp cacao nibs
- 1 tsp vanilla extract
- 60 ml (1/4 cup) plant milk of choice

Blend the oats into a fine flour. If you're strict about your gluten intake be sure to use certified gluten free oats, because even if oats are naturally gluten free, you can have cross contamination. 
Preheat the oven (medium heat) for at least 20 minutes.
Make the flax egg and set it apart.
Mash the bananas until you have a smooth puree.
Mix the dry ingredients into a bowl (keep the dried fruits and cacao nibs for later). Add the wet ingredients to the dry ones.
Mix until you have a batter. Add the dried fruits or chocolate chips and fold until evenly distributed.
Line a baking pan with parchment paper (or use a silicone one) and pour the batter. Bake for 60 minutes (or until a toothpick comes out clean) at medium-low heat.
Or, a easier way is to make it in a food processor.
Start with your oat flakes. Blend until you have a fine flour. Add the rest of your ingredients without cacao nibs and cranberries and pulse until you have a thick batter. Add the cacao nibs and cranberries and pulse a few more times until they are evenly distributed.
Pour in a baking pan lined with parchment paper (or in a silicone one). Bake for 60 minutes (or until a toothpick comes out clean) at medium-low heat.

Nut or seed butter of your choice if you don't have or eat peanut butter, but take care not to use something too overpowering (like tahini)
Sweetener of choice instead of brown sugar. You may need to use less plant milk if you use a liquid sweetner.

Ground chia seeds instead of ground flax seeds in the "egg"
You ca use chocolate chips instead of the cacao nibs if you want.

The video recipe is here: 

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