Not exact matches
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe
banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons
of Bob's Red Mill organic coconut
flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or coconut oil (
for frying)
The second time I used 2 lg
bananas and subbed just shy
of 2 cups
of packaged oat
flour (consensus on google subbed 1cup oat
flour for 1 1/4 cup rolled oats), and used parchment paper.
I subbed quick cooking oats
for 1/2
of the
flour (equal substitution) and used a bit more
banana and pumpkin to add a bit
of extra moisture.
I only had two
bananas so I used fresh pineapple to make up
for the third, quinoa in place
of millet (as someone else here suggested) and
for the
flour I used white
flour and oat bran.
I've been looking
for a healthier alternative
of banana bread... and bonus, I'm living in Kenya, which has an abundance
of both
bananas and millet... however, the maple syrup and whole wheat
flour will be making its way over from Vermont.
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.
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
yum, I swapped out 1/2 c
of flour for 1/2 c wheat bran, bran -
banana muffins, and Jack Daniels
for the bourbon, ty
for the recipe Deb
I added a dusting
of cardamon, an extra 1/4 c
flour to make up
for soupy
bananas, a large pinch
of salt, a dollop
of nutty quinoa
flour, 1/2 tsp
of ginger, and 3/4 c broken up walnuts.
Because a handful
of you asked me if you could sub another
flour in my other
banana bread recipes, I had to make this
for us,.
If you're still wondering what to do with almond
flour, I wouldn't be opposed to making chocolate hazelnut shortbread with almond
flour in place
of the hazelnut
flour or substitute some almond
flour for whole wheat
flour in
banana bread, not opposed at all.
Ingredients
for the cupcakes: 4 medium size ripe
bananas 4 eggs 3 tsp tahini 3 tsp peanut butter 4 tsp yogurt 4 tsp rice
flour 2 ts (tea spoon) baking powder Few drops
of orange essence.
I got this
for a
banana bread recipe, and even though it is non-stick, I did use some spray and
flour on the inside
of it.
I am NOT paleo, but I ran out
of spelt
flour for the month and came across an amazing «paleo» pancake that takes either a mashed
banana or pumpkin puree, an egg and spices if you wish.
Skinny whole wheat blueberry
banana muffins — These healthy muffins are baked to perfection using Greek yogurt, whole wheat
flour, honey
for sweetness and the perfect blend
of bananas and blueberries.
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
I made them with a few modifications: I subbed ghee
for coconut oil, and daughter hates
bananas so I added an egg, and an extra tablespoon - ish
of coconut
flour.
I love using it in this vegan chocolate chunk
banana bread — the texture is awesome, and you get a ton
of calorie bang
for your buck with
banana flour.
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!).
-LSB-...] I seem to have worked my way through most
of them, leaving teff
flour, which, until I made my tasty Teff Pancakes with Caramelized
Bananas I'd only used
for making injera, and buckwheat
flour which I used
for my blueberry - orange -LSB-...]
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..)
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5
for the recipe and 1/2
of banana sliced to top each muffin) medium ripe
bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond
flour 1.25 cup gluten - free
flour blend (I used Bob's Redmill 1:1
flour) 1.25 cups
of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
I used a combination
of chickpea
flour and flaxseed meal to create the tender, yet hearty, texture, and a bit
of dark molasses (I used blackstrap) and mashed, ripe
banana for subtle yet deeply flavorful sweetness.
:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose
flour 3/4 teaspoon baking powder pinch
of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2
bananas, sliced melted butter
for brushing demerara sugar
for sprinkling Preheat the oven to 180 °C / 350 °F.
I decided to use a combination
of plain / all - purpose
flour and oat
flour for this healthy sugar free rhubarb
banana bread.
I mixed everything in my Ninja food processor w / the dough paddle, used dehydrated almond nut pulp (left from making almond milk)
for the
flour, honey instead
of agave, regular mini chocolate chips, and I also put in 2 really ripe
bananas.
1) 1 1/2 cups
of almond
flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca
flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe
banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter,
for frying the pancakes 11) 1
banana, sliced into small pieces (
for topping) 12) Honey (
for topping)
You do need a lot
of liquid
for the coconut
flour, but between the eggs,
banana and coconut oil they end up nice and moist.
For other breakfast treat ideas try my almond
flour pancakes, chocolate
banana baked pancake, cream
of chocolate, breakfast porridge, or my family's favorite breakfast, the famous
banana scramble.
I reduced the amount
of butter the recipe called
for, replacing it with additional
bananas and some fat free Greek yogurt, and I replaced half the white
flour with oat
flour.
A wholesome tasty
banana bread filled with lots
of good -
for - you ingredients including bran, whole wheat
flour,
bananas, yogurt, chocolate chips and coconut.
for the strawberry salsa: about 1 cup
of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients
for the pancakes: 1 cup
of buckwheat
flour 1 cup
of oat
flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe
banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil
for the pan
Ghee +
bananas + coconut sugar = aka
banana fry is what it's called in my house My favorite dessert
for anytime
of the day is a moist gheey Almond
flour muffin topped with
banana fry and loads
of heavy cream.
And here's a tip: my
banana bread - obsessed friend discovered that you can substitute a quarter cup
of millet
flour for an equally delicious but non-crackly version.
That's when I discovered raw
banana flour.The benefits
of this
flour along with easy application in my field gave me the enthusiasm & courage to try out new recipes and develop the same
for my clients.
Ingredients
for Banana Nut Bread: 1-1/2 cups mashed
bananas from dark - skinned ripe
bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose
flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter
for basting the top
of the bread
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe
banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free
flour (I used Bob's Redmill) Walnuts
for topping (optional)
I remember Juan asking
for repeat slices
of it, and I watched as he ate with delight — wondering how on earth
banana bread could be made without wheat
flour.
Still wanting to maintain a modicum
of healthiness, I opted
for a touch
of whole wheat
flour and some fruit, but the beauty
of pancakes is they are a whiteboard
for flavors, you can add blueberries, frozen raspberries or even grated carrot instead
of the
banana, so feel free to use your imagination.
2 - 3 medium ripe
bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit
for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat
flour (you can make your own by blending in a food processor down to
flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup
of vegan, dark chocolate chips
3 overripe organic
bananas 1/2 cup
of gram
flour (chickpea
flour) 1/2 cup
of gluten - free muesli 1/2 cup
of almond
flour (or wholegrain spelt
flour if you are not gluten - intolerant) 1 egg (or chia egg
for vegans) 1/2 cup
of coconut sugar 1/2 cup
of plant milk 1 tsp
of vanilla essence or paste 1 tsp
of cinnamon 1 tbsp
of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp
of gluten free bicarbonate
of soda Optional: berries, fresh or frozen
And back to the yummy muffins — they're so easy to make, with only 6 ingredients (+ a dash
of salt) and they only take about 5 minutes to toss together ingredients like
bananas, almond
flour, and egg into a blender; mixing it up
for around 15 seconds to get everything all nice and smooth.
and a tea spoon
of full grain
flour with 1/4 tsp
of baking powder with the eggs and let them settle
for about 20 mins before mixing in the
banana and cinnamon.
I've used ground almonds instead
of flour, ripe
bananas in place
of a sweetener, chia seeds in place
of eggs and superfood cacao powder
for flavour and an extra health boost.
I did some substitutions: — mix
of fresh orange,
banana, pear, mandarin in place
of the drained pineapple — raisins and dried apricots instead
of sugar, cup
for cup — food - processed them with the fresh fruit — flax egg instead
of egg — my
flour was a mix
of coconut
flour, potato
flour and tapioca starch Thanks so much
for this recipe!
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice
for the whole loaf is 3,975 calories 1-3/4 cups all - purpose
flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe
bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
Moist and tender, with just the right amount
of banana flavor, these muffins feature our whole - grain gluten - free Measure
for Measure
Flour.
Next, add dates with soak milk + 100g
of extra
of milk, beans,
bananas, peanut butter, carob powder and cacao powder (EXCEPT the oat
flour) into blender and process until everything is blended, but still chunky (use a spoon
for help).
Coconut
flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn
for the movie theater, too Coconut
flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted
flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container
Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies
for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
I have had a container
of green
banana flour in my freezer
for about A YEAR!