2 cups flour (spelt or white or wheat or combo)
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1/2 cup cacao powder
WET
1/3 cup oil OR milk of choice
1 and 1/2 tsp pure vanilla extract
1/2 cup + 1 TB agave or pure maple syrup or honey
1 and 1/2 tbsp lemon juice OR 2 tsp white vinegar
2+ cups tightly-packed, mashed banana, measured after mashing
1 and 1/2 tsp pure vanilla extract
1/2 cup + 1 TB agave or pure maple syrup or honey
1 and 1/2 tbsp lemon juice OR 2 tsp white vinegar
2+ cups tightly-packed, mashed banana, measured after mashing
ADD INS
2/3 cups chocolate chips OR carob chips
2/3 cups chocolate chips OR carob chips
2/3 cups chopped walnuts
2/3 cups oats
1/4 cup flaxmeal
Preheat oven to 350 F.
Combine dry ingredients, and mix well.
In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.)
Stir in additional add-ins of choice.
Pour into a greased loaf pan
Bake 40-50 minutes, depending on how gooey you want it.
If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.
Let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later. A variation on this.
1/4 cup flaxmeal
Preheat oven to 350 F.
Combine dry ingredients, and mix well.
In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.)
Stir in additional add-ins of choice.
Pour into a greased loaf pan
Bake 40-50 minutes, depending on how gooey you want it.
If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.
Let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later. A variation on this.
