Chocolate Banana Flour Bread | Easy BANANA BREAD Recipe
#bananabread #bananaflour #easybaking #veganbananabread #foodtoliverecipe
The most fudgy and moist banana bread you will ever taste! Made with green #bananapowder, coconut flour, cocoa powder, and dried apricots - this is a classic comfort food that you can serve for #breakfast or dessert. Dairy-free & vegan.
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 1 loaf
Calories: 220 | Total Fat: 8g | Sugar: 23g | Fiber: 2g | Protein: 4g
INGREDIENTS:
• 1 flax “egg” (1 tbsp milled flax seeds ( + 2 ½ tbsp water)
• 1 large overripe banana
• ⅓ cup coconut oil, melted
• ½ cup oat milk (or any plant-based milk)
• 1 cup organic green banana powder (
• ¼ cup coconut flour (
• ⅓ cup cocoa powder (
• ½ tsp ground cinnamon (
• 1 tsp baking soda
• ¼ tsp salt (
• ½ cup organic dried apricots, chopped (
INSTRUCTIONS:
1. Preheat the oven to 375F. Prepare a 9 x 5 inch loaf pan and line it with parchment paper.
2. Make the flax egg: combine the milled flax seeds with the water in a small bowl and mix with a fork. Set aside for at least 10 min to gel.
3. Mash the banana in a large bowl until completely smooth.
4. Add in the melted coconut oil and flax “egg”. Mix until thoroughly combined.
5. Mix in the banana powder, coconut flour, cocoa powder, baking soda, cinnamon, and salt. The batter will be extremely thick at this stage.
6. Slowly mix in the milk until the batter is smooth and velvety.
7. Fold in 1/2 cup of dried apricots.
8. Pour the batter into a prepared pan and bake for 20 min.
9. Cool slightly before slicing. Enjoy!
This recipe adapted from What's In The Pan?
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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LIFE-CHANGER SUPERFOOD THAT SUBSTITUTES EGGS, FLOUR, GLUTEN, SUGAR, AND OIL!
Can 1 single simple, affordable, and easy-to-find ingredient substitute eggs, flour, oil, sugar, starch, also thicken up sauces and soups, and make smoothies? Yes, yes! And in this video, I tell you about it, and here are a few spoilers on how awesome this superfood ingredient is:
1. It prevents cancer in the digestive tract
2. It's good for the intestine
3. Has prebiotic action
4. Prevents diabetes
5. Helps control cholesterol
6. Replaces recipes with gluten & much more!
00:00 - Intro
00:40 - Recipes
01:25 - What is green banana biomass
02:53 - Benefits of green banana biomass
04:02 - How to make green banana biomass
10:03 - Defrosting and thawing out the green banana biomass
12:44 - Using green banana biomass in recipes
13:30 - Pesto alla Trapanese recipe
14:53 - Outro
HOW TO MAKE THE GREEN BANANA BIOMASS (GBB)
NO PRESSURE COOKER RECIPE HERE:
You will need about 6 unripe (green) bananas OF ANY KIND. Half ripped, or bananas with yellow spots won't work, the bananas need to be unripe because, unlike green (unripe) bananas, ripe bananas are not rich in resistant starch and resistant starch is the core of our ingredient here.
Detach each banana by cutting them ON THE STEM, way before the pulp, otherwise, it compromises the resistant starch.
Wash the bananas with a sponge and mild soap
• Pressure cooker: Add the bananas to the pressure cooker with boiling water until the water covers the bananas (be careful not to exceed the limit of your pressure cooker), set the pressure to high, and cook them for 5 to 7 minutes. When the cooking time is done, allow the bananas to cool until a mild warm temperature, do not release the pressure manually, as the bananas are still cooking inside.
• If you are using a regular pot (non-pressure cooker), follow the same steps, only you will semi cover the pot with a lid, bring the bananas to a boil, then to a simmer and let them simmer for 20 to 30 minutes. The banana peels will break during cooking, which means it is ready and cooked enough. When the timer is done, turn off the heat and allow the bananas to cool in the pot with the water until they are still a bit warm.
BLENDING THE BANANAS:
Add the bananas while still warm to a blender, adding a little bit of hot water, little by little, this way they will blend easier. Discard the cooking water, it is not clean, it is too tannic, dark, and bitter.
Blend only the pulp - if you have a Vitamix type of blender or any high-speed blender, you can also blend the skin, but it will turn out more fibrous, darker and the taste will be not so neutral
FREEZING AND DEFROSTING THE GBB:
You can separate the amount of GBB you will use for the week, put it in an airtight container, and put it in the fridge where it will last for 5 to 7 days; then freeze the rest of the GBB as follows:
To freeze the GBB, put them into smaller containers and don't fill all the way to the top as the biomass will expand as it freezes.
Remember that one should not exceed the amount of 2 tablespoons of green banana biomass per day so it is smart to freeze it in smaller portions, or you can freeze them by adding them to ice cube trays, and once they are frozen, remove them from the trays, put them in a sealable plastic bag and freeze them.
The GBB can be frozen for a period of 3 to 6 months.
When you freeze the GBB, it will change its structure completely so you will have to reconstitute it again by doing the following steps:
Remove the GBB from the freezer and place it on your kitchen counter 3 to 4 hours prior to using it, or leave it on your fridge overnight.
You will see that once thawed out, the GBB resembles a bit like a sponge or frozen tofu, and the water will be completely separated from the GBB, this is normal, you just squeeze out this excess water, discard this water, then put the GBB in a pot and add a little bit of hot water little by little, then turn on the heat to low, whisk the GBB until you reach the desired consistency
Different bananas, different colors!
Every banana is different and it is normal to make GBB and observe that sometimes the color will be darker, yellowish, grayish, or even pink, this is totally normal, and the taste is the same, pretty neutral so don’t worry about it and have fun!
3. USING THE GBB IN RECIPES:
PESTO ALLA TRAPANESE RECIPE:
INGREDIENTS:
2 to 3 tablespoons of banana biomass (IN REPLACEMENT OF RICOTTA CHEESE)
1/2 lb of seeded ripe plum or cherry tomatoes
2 cups fresh basil leaves
1/4 cup of almonds
2 cloves of garlic
Salt and pepper to taste
1/4 cup of extra virgin olive oil
1/4 cup of nutritional yeast
Blend all ingredients together until combined
❤️PRINTABLE RECIPE❤️
???? CHECK OUT MY WEBSITE FOR MORE INFO ON GREEN BANANA BIOMASS ????
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WEBSITE:
chefjanapinheiro.com
Only banana and flour, no egg, no milk, no sugar, no butter and no knead. Easy recipe for vegans
Only banana and flour, no egg, no milk, no sugar, no butter and no knead. Easy recipe for vegans
Ingredients:
280g peeled bananas
3g yeast
300g bread flour
1g salt
20g vegetable oil
preheated the oven to 375℉ or 190℃,bake for 15 minutes.
Green Banana Flour Bread, Resistant Starch Fibre ,good for your guts!
Hi, I’m Komainu.
Today, I’m gonna share this, Banana Bread made from Green Banana Flour!
《cooking time》approximately 60mins
《For 10 slices, You will need》
1 TSP=5ml ,1TBSP=15ml , 1CUP=200ml
1 Cup of Green Banana Flour (macro)
2 TSP Baking powder (McKenzie's)
an Egg
100ml Milk(Woolworth)
1 TBSP Margarine
6 TBSP Sugar
3 Ripe Banana
1TBS Lemon Juice(Woolworth)
《Method》
1. Preheat oven to 180°
2. Sift green banana flour and baking powder
3. Mash banans and add 1TBSP Lemon Juice
4. Put milk, sugar, margarine and egg into bowl, then mix
5. Add mashed banana a d mix
6. Add sifted green banana flour & baking powder into bowl
7. Mix it with spatula
8. bake in oven for 40mins or until cooked , at 180°
9. Slice the banana bread and enjoy!
《nutritious information》
Green Banana Flour contains resistant starch fibre which is very good for your guts. Also this is gluten free!
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#GreenBananaFlour
#GlutenFree
#ResistantStarchFibre