INGREDIENTS
* 5-6 very ripe small bananas, peeled
* 1/3 cup walnut oil
* 3/4 cup agave (1/2 cup if you would like it less sweet, 1 cup if sweeter)
* 1/4 cup irish moss gel
* 1/4 cup Perrier water (use less for denser bread)
* Pinch of sea salt
* 1 3/4 cups of spelt flour or 2 cups if you like it less moist. (Use teff if celiac)
* Chopped walnuts (optional)
* 5-6 very ripe small bananas, peeled
* 1/3 cup walnut oil
* 3/4 cup agave (1/2 cup if you would like it less sweet, 1 cup if sweeter)
* 1/4 cup irish moss gel
* 1/4 cup Perrier water (use less for denser bread)
* Pinch of sea salt
* 1 3/4 cups of spelt flour or 2 cups if you like it less moist. (Use teff if celiac)
* Chopped walnuts (optional)
METHOD
- Preheat the oven to 175°C (350°F), and grease a 4x8-inch loaf pan with the walnut oil.
- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the walnut oil into the mashed bananas.
- Mix in the sea salt. Stir in the agave, and irish moss gel.
- Add optional nuts
- Make a well in the middle of the batter and gently pour in the Perrier water. Do not mix.
- Immediately place flour on top and very gently fold into batter completely
- Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 175°C (350°F), or until a tester inserted into the center comes out clean.
- Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
- Preheat the oven to 175°C (350°F), and grease a 4x8-inch loaf pan with the walnut oil.
- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the walnut oil into the mashed bananas.
- Mix in the sea salt. Stir in the agave, and irish moss gel.
- Add optional nuts
- Make a well in the middle of the batter and gently pour in the Perrier water. Do not mix.
- Immediately place flour on top and very gently fold into batter completely
- Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 175°C (350°F), or until a tester inserted into the center comes out clean.
- Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Sharon Herbalist Ross #emahshae www.emahshae.com
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