GF, low-sugar, nutritious banana bread

GF, low-sugar, nutritious banana bread

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Cat’s fascinating post about storing fruits and veggies last week was a real eye opener for me. Case and point...these bananas were dismissed to freezer duty after I had them in a bag on top of the fridge for too long! ripebananasI did what any responsible person with close to gone bananas would do and made a healthy loaf of delicious banana bread! This loaf is chock full bananabreadfixinsof healthy ingredients and makes you feel nourished and energized vs. lethargic and heavy, as many sweet treats can do. The reason for this is 1.) this banana bread is very low sugar. It uses ½ cup of Madhava Organic Coconut Sugar and ½ cup chopped dates. The coconut sugar lends itself nicely to this recipe as it has a slight caramel flavor. While still a sugar, and should be consumed with moderation, coconut sugar does have less fructose than regular sugar, making it a nice alternative. It also has naturally occurring nutrients like magnesium, potassium zinc, iron, B vitamins and amino shorteningnsugaracids. 2.) This bread also uses organic, vegan shortening from Nutiva. Made from coconut and palm oils, this shortening is ideal for baked goods like pie crusts, biscuits and cookies. The golden color reveals the presence of antioxidant vitamins A & E, which are naturally found in red palm oil. A very important note here, Nutiva’s palm oil does not contribute to deforestation or habitat destruction. Many palm oil products do, however, and should be avoided at all costs. There is no reason for us to contribute to the mass destruction of forests so we can save a buck on some peanut butter.

noncookedbananabread3.) The addition of oats, flax, and chia give fantastic flavor and texture as well as adding fiber, omega-3’s, lignans, and protein, as well as numerous other useful vitamins and minerals.

Best, and most important of all, this bread is super-duper yummy! I hope you enjoy as much as I do!

Ingredients: 3 large overripe bananas ½ c chopped dates bananabread21 tsp coffee ¼ c water 1 tsp ground cinnamon ⅓ c Nutiva Shortening ½ c coconut sugar 2 eggs ¾ c quick oats ¼ c ground flax seed 2 Tbsp chia seeds 1 ¾ c Bob's 1 to 1 GF Baking Flour 1 tsp baking soda ½ tsp salt

bananabread1Directions: Preheat oven to 325 degrees. Grease a 9X5 in loaf pan with coconut oil. In a medium bowl, combine flour, salt, and baking soda. Set aside. In a large bowl, mash together the bananas, dates, coffee, water, cinnamon, shortening, sugar, and eggs. Stir in oats, flax seeds, chia seeds, and then flour mix until fully mixed. Pour into loaf pan and bake for 50-55 minutes until a toothpick comes out clean. Let cool at least 30 minutes before digging in. Enjoy!

Lauren-2

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