The last batches of bananas I bought went from being green to being brown, without even stopping in the yellow zone. I'm not all that fond of bananas anyway, I like them in smoothies or fried. And when they're overripe, I don't like them at all. Then I remembered banana bread. Which is a very good use for them indeed.
150 g whole spelt flour
45 g agave nectar
45 g bio margarine (alsan)
dash of salt
1/2 ts of baking soda
1 TS of soyflour + 2 TS of water = substitute for 1 egg
2 somewhat mashed bananas (I like them fairly chunky)
20 g fresh walnuts
20 g raisins
Mix ingredients together, use some soymilk for liquidiness as needed, put mixture into a loafpan and bake at 175 degree Celsius (350 F) for about 45 minutes, until a fork inserted into the dough comes out clean. Amazingly delicious, best when still warm.
150 g whole spelt flour
45 g agave nectar
45 g bio margarine (alsan)
dash of salt
1/2 ts of baking soda
1 TS of soyflour + 2 TS of water = substitute for 1 egg
2 somewhat mashed bananas (I like them fairly chunky)
20 g fresh walnuts
20 g raisins
Mix ingredients together, use some soymilk for liquidiness as needed, put mixture into a loafpan and bake at 175 degree Celsius (350 F) for about 45 minutes, until a fork inserted into the dough comes out clean. Amazingly delicious, best when still warm.
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