Not exact matches
Using the unfrozen
bananas made for
less liquid so I added even
less flour than usual.
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
They're actually even sweeter than I need... I think I'll use a little
less sweeter next time — or maybe just use an overripe
banana with a little extra almond
flour.
My Gluten Free Healthy Hummingbird Cake, well, I'll be honest, to be completely perfect, it could probably use a little
less banana, maybe a bit of coconut
flour to absorb some of the moisture, and a little more time in the oven.
Depending on the brand of
banana flour you use, you may need more /
less almond milk.
1 1/2 cups well - mashed very ripe
bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit
less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry
flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
Made using a wholesome and nutty wholegrain spelt
flour, sweetened only with dates and
bananas, vegan (and great if you've decided to take part in Veganuary) and very quick and easy to make, these cakes, muffins, loaf, cookies and puddings are delicious and nourishing treats;
less heavy than all those pies and puddings around at Christmas, but certainly just as tasty, fulfilling any cravings if you're trying to slightly curb your cake - enthusiasm a little after the festive - excess!
for the cupcakes (adapted from The Girl Who Ate Everything and Life's Simple Measures) 1/2 cup granulated sugar 1 egg 2 tbsp butter, softened * 1 tbsp oil * 1/2 cup Greek yogurt 1 large or 2 small to medium very ripe
bananas (should yield a little
less than 1 cup mashed) 1 tsp vanilla extract 1 cup all - purpose unbleached
flour 1 tsp baking soda 1/4 tsp salt
It's a spin on traditional pancakes but due to the addition of
banana, it requires
less flour.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe
bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit
less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free
flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips
-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the
bananas — Substitute whole oats for some of the
flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and
less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
Funny story - I'm waiting for coconut
flour to make a
flour less pancake recipe this week and was just starting to wonder... What if I just mixed
bananas with two eggs.
; Regular whole wheat
flour, walnuts chopped 1/2 a cup...
bananas and walnut are a SUPER combo; dark brown sugar instead of white and a little
less oil, may be 60 % of what was in the recipe, and replaced it with equal amount of
banana puree.
Ingredients: 1 cup oat
flour 3 cups whole wheat bread
flour 4 tsp baking soda 1 tsp salt 3 ripe
bananas 2 cups brown sugar (could get away with
less) 1 can pumpkin puree 3 sticks melted butter (could also use vegetable oil) 4 eggs 5 tsp vanilla extract Directions: Preheat oven to 350 -LSB-...]
I haven't tried variations of this recipe with
less eggs, but I know in traditional baking with gluten - based
flours bananas or applesauce can often be substituted for eggs.
Perhaps with
less cocoa, or added applesauce and
banana, and 1/2 cassava
flour 1/2 coconut
flour, they might turn out better.
Green
banana flour: Made from powdered unripe
bananas, this
flour gives fluffy results when you use 30 per cent
less than white
flour in the recipe.
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.
New Zealand About Blog I like to make my baking more nutrient - dense by replacing white
flour and refined sugars with
less processed (often gluten - free) alternatives like buckwheat and ground almonds, and using natural sweetners like dates and
banana.