After a long and unnecessary (re: lazy) hiatus from posting, I am back with a new light set up and new recipes! I have been experimenting with lots of ice cream recipes lately, and I'm excited to post them for all those who cannot stomach regular ice cream!
The banana bread recipe that I am using is the one that my family has been making forever. It comes from an old food processor cookbook and it is different from most recipes that I've seen. It's pretty simple to make and it is all made in the food processor, so it is easy to clean up afterwards. The recipe is baked in a low oven for a long time, which is torture since your house is filled with the yummy smell of banana bread for hours before you can eat it! To make this recipe dairy free I use almond milk soured with 1 teaspoon of white vinegar to simulate buttermilk or soured milk. This works very well, but I find that it makes the bread spill over the top of the loaf pan, so bake it on a sheet pan to save yourself from cleaning baked on bread from the bottom of your oven.
This recipe makes one loaf and it freezes very well.
3 medium, ripe bananas
1 cup white sugar
3 teaspoons baking soda
dash of salt
2 eggs
1/4 cup oil
1 1/2 cup flour
1/2 cup soured almond milk.
1. Preheat oven to 275 degrees. Butter a loaf pan and set aside.
2. Process banana until pureed, 15-20 seconds.
3. Add sugar, salt and baking soda and process for 30 seconds.
4. Add eggs and oil and process until blended, about 10 seconds.
5. Pour flour over banana mixture and then add soured almond milk. Process until smooth, 8-10 seconds.
6. Pour batter into loaf pan. Bake for 2 1/2 hours, or until tooth pick comes out clean.
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