Wow, I've been gone a while! I'm so glad that my camera finally came back from Nikon last week. I've missed blogging and baking - my two loves - so much in that last few weeks! I'm the kind of person that doesn't really care to blog without pictures. I'm such a visual person that blogging just for the fact of writing doesn't appeal to me. I like stories that include pictures so I can see what the author is envisioning. That is why I haven't blogged with my camera in the shop getting fixed.
I was so excited to make banana bread! My mom seemed to always have a loaf of banana bread waiting for my brothers and sisters after school. She would sometimes put chocolate chips or butterscotch chips in the bread - YUM! She's even won a prize at the Wisconsin State Fair for her banana bread! Banana bread has been a longtime favorite in my family.
I was looking for a variation of typical banana bread with the ingredients I had on hand. I had some almond meal - which is ground up almonds - in my fridge from a wedding cake I made back in February. I really needed to use up the opened bag I had so I decided to substitute one cup of flour with almond meal. The results were super moist delicately crumbed bread! This recipe does not have a lot of extra sugar and has flaxseed as the egg substitute so this bread is pretty healthy! Oh, & delish!!
Here's the recipe for my Banana Almond Bread. Enjoy!
*If you want an extra special (not-so-healthy) treat, then drizzle my Salted Molasses Caramel Sauce over a warm slice of bread!
I was so excited to make banana bread! My mom seemed to always have a loaf of banana bread waiting for my brothers and sisters after school. She would sometimes put chocolate chips or butterscotch chips in the bread - YUM! She's even won a prize at the Wisconsin State Fair for her banana bread! Banana bread has been a longtime favorite in my family.
I was looking for a variation of typical banana bread with the ingredients I had on hand. I had some almond meal - which is ground up almonds - in my fridge from a wedding cake I made back in February. I really needed to use up the opened bag I had so I decided to substitute one cup of flour with almond meal. The results were super moist delicately crumbed bread! This recipe does not have a lot of extra sugar and has flaxseed as the egg substitute so this bread is pretty healthy! Oh, & delish!!
Here's the recipe for my Banana Almond Bread. Enjoy!
*If you want an extra special (not-so-healthy) treat, then drizzle my Salted Molasses Caramel Sauce over a warm slice of bread!
Banana Almond Bread
1 tbsp. apple cider vinegar
3/4 cup almond milk
2 tbsp. flaxseed meal
4 tbsp. warm water
5-6 medium very ripe bananas
1 tsp. rum extract
1 tsp. vanilla extract
1/2 cup vegetable oil
3 cups all purpose flour OR whole wheat flour
1 cup almond meal
1/2 cup packed brown sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
Preheat oven to 350 degrees. Lightly grease two 9 x 5 loaf pans. In a small bowl whisk vinegar, almond milk, flaxseed meal and water together. Let sit for 2 minutes to thicken up. In medium sized bowl mash bananas. Blend in extracts, oil and milk mixture. In a large bowl whisk together flour, almond meal, brown sugar, salt, baking powder and baking soda. Slowly blend wet ingredients into dry ingredients. Stir just until blended together. Divide up batter between pans and bake for about 40 minutes or until lightly browned and toothpick inserted into center of bread comes out with moist crumbs. Let cool for 10 minutes in pans then carefully remove bread from pans to cool completely or enjoy warm with dairy free butter or peanut butter and a hot cup of coffee!
3/4 cup almond milk
2 tbsp. flaxseed meal
4 tbsp. warm water
5-6 medium very ripe bananas
1 tsp. rum extract
1 tsp. vanilla extract
1/2 cup vegetable oil
3 cups all purpose flour OR whole wheat flour
1 cup almond meal
1/2 cup packed brown sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
Preheat oven to 350 degrees. Lightly grease two 9 x 5 loaf pans. In a small bowl whisk vinegar, almond milk, flaxseed meal and water together. Let sit for 2 minutes to thicken up. In medium sized bowl mash bananas. Blend in extracts, oil and milk mixture. In a large bowl whisk together flour, almond meal, brown sugar, salt, baking powder and baking soda. Slowly blend wet ingredients into dry ingredients. Stir just until blended together. Divide up batter between pans and bake for about 40 minutes or until lightly browned and toothpick inserted into center of bread comes out with moist crumbs. Let cool for 10 minutes in pans then carefully remove bread from pans to cool completely or enjoy warm with dairy free butter or peanut butter and a hot cup of coffee!