The general rule of thumb with banana flour is to use 30 % less than traditional flours due to the high fiber content of banana flour, so roughly 2/3
cup banana flour for every 1 cup of traditional wheat flour.
1/2 cup coconut oil 1 cup sugar (evaporated cane juice) 1 tablespoon chia seeds or ground flax seeds in 1/4 cup water 1 1/2 teaspoons vanilla 3/4 cups rolled oats plus 1 1/2 cup rolled oats 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 2/3 cups raw almonds 1/3
cup banana flour (rice flour or all purpose GF flour may be used) 2 teaspoons ground raw cacao or cocoa powder 2 teaspoons agave
Not exact matches
The second time I used 2 lg
bananas and subbed just shy of 2
cups of packaged oat
flour (consensus on google subbed 1
cup oat
flour for 1 1/4
cup rolled oats), and used parchment paper.
for the cake: 3 overripe
bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose
flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
3 to 4 ripe
bananas, smashed 1/3
cup (75 grams) melted salted butter 3/4 to 1
cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2
cups (190 grams)
flour
1 1/2
cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4
cup brown sugar 1/4
cup brown sugar 1/4
cup butter, softened 1/4
cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large
bananas, mashed 1/4 can del le luche
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra
banana, used a mix of half dark buckwheat
flour and half white whole wheat
flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
My batter was too
flour - y, which might be because my
bananas weren't ripe enough, so I added two tablespoon water and about a 1/2
cup of soymilk.
3 large ripe - to - over-ripe
bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat
flour (or
flour mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
I like using four
bananas, olive oil instead of butter, 1/2
cup of brown sugar with a couple swirls of honey, and subbing 1/2
cup of the
flour with whole wheat
flour.
Ingredients: Banana Bars 2
cups all - purpose
flour 1/2
cup chopped nuts 1 teaspoon salt 1 teaspoon baking soda 1 1/2
cups granulated sugar 1
cup sour cream 1/2
cup butter or margarine, softened 2 large eggs 1 1/2
cups mashed
bananas 2 teaspoons vanilla extract
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2
Cup Rapadura Sugar (where to find rapadura) 1
Cup Mashed
Bananas (2 Medium Sized
Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain
Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Flour (where to find unbleached plain
flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Salt
Banana Nut Cake 2
cups Gold Medal ® all - purpose
flour 1 package (3.4 ounce)
banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter, softened 1
cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4
cup buttermilk 1 1/4
cups mashed
bananas (about 3 large) 3/4
cup chopped peanuts
vanilla extract 2 large ripe
bananas, mashed 100 grams (3/4
cup) all - purpose
flour 30 grams (3 tbsp.)
Yields: 12 muffins Ingredients 2 Cups Emmer
Flour 1/2
Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or sea salt 1
Cup mashed
banana (about 3 small or 2 medium
bananas) 1/2
Cup buttermilk 1/2
Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued
- I used w [filtered] wheat pastry
flour instead of all purpose
flour - I used demerara sugar (3/4
cup inside the recipe as with a w [filtered]
cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1
cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of
banana... enjoy!
4 ripe
bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1 tsp baking soda 1 tsp baking powder 1/2
cup almond butter 1 tsp vanilla extract 1 stick butter melted (not paleo) or 1/2
cup melted coconut oil 1/2
cup coconut
flour 1/2
cup raisins
1/2
cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2
cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3
cup of
flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2
cup of peanut or any other nut butter you prefer 1/2
cup of vanilla Chobani yogurt 2 ripe
bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips
2 ripe
bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose
flour (I used King Arthur) 1
cup of whole wheat
flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some
flour to coat)
Start with 1/4
cup flour and slowly add more as needed because it depends upon how watery the
banana is.
I subbed 1
cup of almond
flour to walnut
flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed
banana.
fine salt 3 large eggs at room temperature 100 grams (3/4
cup) all - purpose
flour (see notes for gluten free version) 50 grams ground walnuts 1 large ripe
banana, cut into cubes
Mix together some dry ingredients (whole wheat
flour, cinnamon, nutmeg, and leaveners) and some wet ingredients (oil, eggs, mashed
bananas, buttermilk, and just 2/3
cup light brown sugar).
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat
flour (or white whole wheat
flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe
bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large
bananas, mashed 1 1/3
cup whole wheat white
flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2
cup (scant) mini chocolate chips
Ingredients: - cooking spray -1 / 2
cup whole wheat
flour -1 / 2
cup all - purpose
flour - brown sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1
cup rolled oats -1
cup soy milk -1 / 4
cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls of dried cranberries -1 small apple, diced -1
banana, diced
vanilla extract Pinch of salt 2 large ripe
bananas, mashed 280 grams (2
cup) all - purpose
flour 2 tsp.
2 large sweet potatoes 1/2
cup dates soaked in hot water 1/2
banana 2 tbsp maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat
flour 4 tbsp raw cacao powder Almond milk 1/2 -1
cup 2 tbsp coconut oil Icing: 1/2
cup dates, 1
banana, dash of almond milk
1 pack Vanilla APS vegan protein powder (see Note for subs) 3 tablespoons coconut
flour 3/8
cup almond milk 1/4
cup pumpkin puree (or a mushes
banana if you want to make them
banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate
WET INGREDIENTS 6 ripe
bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1
cup coconut sugar 2 teaspoons raw organic stevia (green powder) 1 3/4
cups organic almond
flour (this is cheaper when purchased in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1
cup chopped Raw Live Walnuts (optional)
1 1/2
cups all - purpose
flour 1/2
cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2
cup mashed
banana (about 1 medium) 1/2
cup butter, melted 1/4
cup buttermilk 1 egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such as Hershey's Special Dark *, separated, broken into squares
1 1/2
cups whole - wheat all - purpose
flour 1 teaspoon baking powder 1 pinch of salt 2 large
bananas 1 tsp vanilla extract 1/2
cup almond butter 1/4
cup brown sugar 1/2
cup sugar 3/4
cup vegan chocolate chips
1/3
cup almond
flour 1
banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
1 1/2
cups all purpose
flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4
cup Nevella sweetener 1/4
cup canola oil 2 egg whites 1
cup mashed ripe
bananas (2 large) 1/4
cup fat - free (skim) milk 1 teaspoon vanilla 1/4
cup chocolate chips.
I used 1
cup of almond meal and 1/2 coconut
flour, honey, I mixed coconut oil and olive oil in a 1/4
cup and I added additional egg and half of a
banana (plus the rest of your ingredients of course).
1 1/2
cups pecans 1 tablespoon butter 3/4 teaspoon salt, divided 1 3/4
cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2
cups sugar 1 pinch cinnamon 1/2
cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2
cup buttermilk 2
cups mashed ripe
banana 1/2
cup heavy cream
For the cake: 1/3
cup butter (room temperature) 1/4
cup kefir or buttermilk 1
cup sugar 2 large eggs 3 medium overripe
bananas (pureed) 1/2
cup pecans -(toasted and cut into small pieces) 1/3
cup golden raisins 1 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
Ingredients 2 very ripe
bananas 1/2
cup softened butter 1/4
cup milk 1/4
cup brown sugar 1/2
cup white sugar 2 tsp lemon juice 2 eggs 1/3
cup wheat germ 1 1/2
cup all purpose
flour 1 tsp baking soda pinch of salt 1/3
cup raisins
1 to 1 1/4
cups of fine almond
flour (it depends on how ripe your
banana is.
1
cup brown sugar, packed 1/2
cup coconut oil * (or butter for non-vegan) 2 eggs 1 tsp vanilla 3 ripe
bananas, mashed (or thawed frozen
bananas) 1 1/4
cup emmer
flour 1/2 tsp kosher or sea salt 1 tsp baking soda 1
cup roasted pecans, roughly chopped (roast for 6 - 7 minutes at 325 degrees)
This vegan chocolate chunk
banana bread batter starts with the
banana flour — 1 and 1/2
cups (psssst that's literally 150 calories for an entire loaf of
banana bread — most may clock in around 600 calories for the
flour alone!).
1/2
cup whole wheat
flour 1
banana — mashed 1/4
cup sweetened shredded coconut 1/4
cup silken tofu — blended 4 Tbsp Splenda Brown Sugar Blend (or 1/2
cup brown sugar) 1/2 tsp vanilla extract 1/4 tsp rum extract 1/2 tsp salt 1/2 tsp baking powder
I was also excited because the
banana flour is just 25 calories for 1/4
cup.
Ingredients: 2
cups oats 3 ripe
bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa
flour (you could substitute for brown rice flower, almond meal..)
Banana Coconut Ricotta Muffins Ingredients: 1/2
cup mashed
bananas 1/2
cup brown sugar 1
cup ricotta cheese 1/4
cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2
cups all purpose
flour 2 tsp baking powder 1/2 tsp salt 1
cup sweetened shredded coconut 1/2
cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
2 1/4
cups cake
flour 1 2/3
cups sugar 1 1/4 teaspoons baking soda 1 teaspoon salt 2/3
cup shortening 2/3
cup buttermilk 3 eggs 1 1/2
cups mashed ripe
bananas
1 1/2
cups mashed ripe
banana 1
cup packed brown sugar, divided 6 tablespoons butter, melted and divided 1/4
cup dark rum, divided 1 teaspoon vanilla extract 1/3
cup plain fat - free Greek yogurt 2 large eggs 1 1/2
cups all - purpose
flour 1/4
cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3
cup powdered sugar
For the cake — 1 and 1/2
cups pumpkin puree (I prefer home made but you can use canned)-- 1/2
cup maple syrup (or honey)-- 2 ripe
bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2
cups whole wheat spelt
flour, sifted — 1
cup white spelt
flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
1 1/3
cups whole wheat pastry
flour 2/3
cup toasted wheat germ 1/2
cup quick oats 1/2
cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large
bananas, mashed 1/3
cup coconut palm (or brown) sugar 1/3
cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
ingredients
BANANA - RUM BEIGNET 2
cups all - purpose
flour (plus 2 tablespoons, sifted) 2 eggs (separated) 1/2
cup water (room temperature) pinch salt 1/2
cup granulated sugar 1/2 tablespoon ground cinnamon pinch nutmeg (freshly grated) 1 lime (zested) 2 tablespoons unsalted butter (melted) 1 tablespoon vanilla 2 ripe
bananas (peeled, mashed) 1/3
cup dark rum vegetable or canola oil (for frying) confectioners» sugar (for dusting)