Wednesday, October 31, 2012
Yummy this is soo good !!!
As soon as it comes out of the oven its gobbled up by my family!!!
I hope you enjoy it as much as I do!!!
2 or 3 VERY RIPE BANANAS (1c. mashed)
¼ C. GRAPESEED, COCONUT OR SUNFLOWER OIL
¼ C. 100% MAPLE SYRUP
1 C. ALMOND or COCONUT MILK
1 t. APPLE CIDER VINEGAR
2 t. VANILLA
¼ C. ORGANIC SUGAR, DATE SUGAR, or MAPLE SUGAR
1 ¾ C. WHITE WHOLE WHEAT FLOUR
1 t. BAKING POWDER
1 t. BAKING SODA
½ t. CINNAMON
½ t. SEA SALT
1 C. CHOCOLATE CHIPS
¾ C. PECANS or COCONUT or WALNUTS
Preheat oven to 350 degrees. Oil An 8x4x21/2 loaf pan and set aside.
Combine chopped banana and the first five ingredients in a small bowl and set aside.
Place the sugar, flour, baking powder, baking soda and cinnamon in a separate larger bowl. Mix the wet ingredients into the dry ingredients. Do not over mix. Add any optional ingredients.
Pour the batter into the prepared pan. Top the loaf with cinnamon and sugar mixture.
Bake for 40 minutes, rotate pan and bake 20 minutes longer or until knife inserted in the center of scone comes out clean. Let cool for 15 minutes. Remove from pan and let cool completely on a wire rack for 15 minutes before slicing.