Monday, April 11, 2011

Banana Bread

This bread is so moist and not too high in sugar! Try asking someone in your produce department if they have any over ripe bananas in the back; they will often sell you a whole lot of already perfectly ripened bananas at a discount!

1 cup chopped pecans or walnuts
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
*2 TBSP poppy seeds (optional - i just like the way it looks!)
1 1/2 - 2 cups very ripe mashed bananas
1/2 cup sugar or Grade A maple syrup
2 eggs
1 1/2 tsp vanilla extract
2 TBSp lemon juice
1/2 cup butter - softened

Preheat oven to 350. Grease 2 loaf (or mini loaf) pans.
In a large bowl combine pecans, flour, baking soda, baking powder, cinnamon, *poppy seeds and salt. In a separate bowl mix together the bananas, sugar, eggs, vanilla, lemon juice and butter. Add to the flour mixture and combine.
Pour batter into prepared loaf pans and bake about 30 minutes or until the tops are golden and a toothpick inserted comes out clean. Let cool 5 minutes then remove from pans and finish cooling on wire racks.
Double the recipe and freeze half the loaves for later!

**Allergy-free substitutions:
Flour - Gluten free all purpose flour or use GF conversion chart
Butter - Smart balance or coconut oil
Eggs - EnerG egg replacer or 2 TBSP chia seeds mixed with 6 TBSP water
Don't like nuts? Omit or replace with coconut flakes instead.

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