Banana bread is my family’s favorite. When it comes out of the oven it’s warm and soft and delicious, but many of the recipes that I have found tastes a lot like whole wheat flour and less like banana. I want it to be sweet and satisfying when I bite into that warm delicious loaf after my baking adventure and this surprise modification turned out to be some of the best banana bread I have ever made! I was getting ready to cook from one of the many vegan recipes that I found online and I realized that I had absolutely no baking powder. I had baking soda, but not baking powder. I quickly went back to the internet to see if I could find a substitute for my missing ingredient. To my surprise, I did! The combination of baking soda and blackstrap molasses worked like a charm! Molasses is perfect for baking and is the second healthiest sweetener in the world right behind date sugar. It also contains vital vitamins and minerals like iron, calcium, magnesium, vitamin b6 and selenium! As you can see from the picture, it came out looking more like biscotti than a full loaf of bread, but the dough did rise a little bit and it tasted amazing, so who cares how high it is! Enjoy!
*Health Watch – This recipe contains coconut oil. While many of the oils used are non-GMO, all oils are high in saturated fat, calorically dense, and should be limited or eliminated to maintain a healthy lifestyle.
- 1/4 tsp baking soda mixed with 1/3 cup of molasses (this will make your baking powder substitute)
- 1/2 tsp baking soda
- 2 ripe bananas
- 1 1/4 cups of whole wheat flour
- 2 tbsp coconut oil*
- 1/2 cup of maple syrup
- 1 tsp vanilla extract
1. Preheat your oven to 350 degrees
2. While the oven is heating, combine your molasses/baking soda mixture, baking soda, bananas, coconut oil, maple syrup and vanilla extract in a blender. Blend until smooth. (we used a Ninja Blender cup and it worked great)
3. Once your mixture is well mixed, combine it with the flour slowly mixing it all together into your batter.
4. When ready, put your batter into the bottom of a non-stick bread pan (5x7) and bake for 45 minutes. Remember, it will rise, but just a little bit. It will still come out nice and soft and deeeeelicious!
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