As any woman of experience knows, bananas come in all shapes and sizes. Well, within a pretty close range, anyway. I used average, medium-sized bananas for this recipe. If your bananas are exceptionally large, Babycakes, you may want to cut back to three.
“Wet mixture” ingredients:
4 smaller to medium bananas
⅓ cup light olive oil
1 cup organic light brown sugar
2 teaspoons vanilla extract
Dry ingredients:
¾ cup sorghum flour
½ cup buckwheat flour
½ cup tapioca starch or rice flour
1 teaspoon baking soda
2½ teaspoons baking powder
¼ teaspoon sea salt
2 tablespoons arrowroot starch
1 teaspoon xanthan gum
1 rounded teaspoon cinnamon
Pinch of nutmeg
Add ins:
½ cup semi-sweet chocolate chips
This bread is tasty as is- but truly sublime when grilled in a hot iron skillet. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy. This is an egg-free vegan recipe.
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