Some guessed I was making vanilla extract. That is something I’ve wanted to do for awhile now, but haven’t gotten around to it.
Good guesses, but not correct!
Hmmm, just vanilla? Nahhh, let’s throw some cinnamon in the mix while we’re at it. If I had to choose 5 of my favorite ingredients, it would go something like this…
No oats were included in this recipe, but maybe next time that will have to change.
Any guesses yet?
flax egg : oil + almond butter mixture : mashed banana
Vanilla bean cinnamon banana bread anyone?
Never knew you could make banana bread fancy?? Well now you can!
I was worried the vanilla wouldn’t come through enough. However, once it started baking I knew everything was going to be okay. It smelled amazing! I only used 2 bananas so they wouldn’t overpower the vanilla + cinnamon flavors.
When I was coming up with the recipe, I wrote down 2c whole wheat pastry flour. When I looked in the cabinet, I realized there was only about 1c left. In a slight panic I checked my flour stash and found that I had spelt flour. I’m pretty sure you can use either interchangeably in this recipe. I’ve never used spelt flour for baking, but with this bread, it turned out perfectly!
It had a nice light texture. Not too dense or too airy. It was just right. The bread was perfectly moist from the bananas + vanilla infused almond milk.
Oh. And this recipe is vegan. Although I’m sure, you can just swap out a real egg instead of the flax egg and get great results! It will probably even rise better. One thing I don’t like about vegan baking is that muffins + breads tend to look flat.
However, I also read that spelt flour does not rise as well as whole wheat flour. Interesting!
A mellow banana flavor with a nice balance of vanilla and cinnamon. I was extremely pleased with the way you could taste + smell all three ingredients!
Vanilla Bean Cinnamon Banana Bread [vegan]
- 2c whole grain spelt flour
- 2 very ripe bananas [medium size]
- 1/4c almond butter [I used my vanilla maple]
- 1/4c safflower oil
- 1/2c unsweetened almond milk
- 1/2c + 1T sucanat
- 1 vanilla bean
- 2t cinnamon
- 1t baking soda
- 1t baking powder
- 1 flax egg [1T ground flax meal + 2.5T water]
- 1/4t salt
- Cut a slit, lengthwise in the vanilla bean pod. Scrape beans out with a spoon or butter knife.
- Place scraped beans + milk in a small bowl and whisk until combined.
- Add milk mixture and the vanilla bean pod to a small pot and heat over med-low, whisking every minute or so, bringing to a simmer.
- Let simmer for 5 minutes.
- Discard pod and let mixture cool while preparing the loaf.
- Preheat oven to 350*
- In a small bowl whisk together flax meal + water and let sit for 5min, until thickened.
- In a large bowl mix together flour, salt, baking powder, baking soda, and sucanat.
- In a small bowl mash banana with a fork until fairly smooth.
- In a medium sized bowl, whisk together oil + almond butter.
- Whisk together flax egg, banana, and milk mixture with the oil + nut butter mixture.
- Empty wet ingredients into dry and stir with a spoon until just combined.
- If the batter looks really dry and thick, add 1-2T more milk. If it’s too thin add 1-2T flour. It should be easily poured, but not runny. See process photos.
- Grease a loaf pan [9 or 8”] and bake for 45min – 1hr. Bake time varies depending on the pan size.
- Toothpick test bread. It should be clean but moist when you pull it out.
The only substitutions I recommend making [but can’t guarantee] are as follows:
- sub whole wheat pasty for spelt flour
- sub 1 egg for flax egg
- sub pure cane sugar for sucanat and decrease liquid by 1-2T [sucanat is drying]
Fancy banana bread. Who knew?
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