Page 100 - 28_Days_of_Clean_Eating.sanet.cd

Banana Nut Bread

Vegetarian
Dairy-Free
Old-fashioned banana nut bread meets clean eating and the result
is the perfect amount of sweetness to satisfy your craving. It’s also
great to make ahead and keep in the refrigerator for a few days, or
the freezer for a longer amount of time. Banana bread freezes very
well. If this dessert is part of your eating plan you may want to wrap
individual slices in foil to defrost whenever the sweet urge hits.
Ingredient Tip: Measure mashed bananas with this easy trick.
Place very-ripe bananas in a zip-top plastic bag. Seal and squish
the bananas with your fingers until they’re mashed. Snip a corner
of the bag and squeeze the bananas into a measuring cup.
1¼ cups 100% whole-wheat ½ cup coconut oil, plus
pastry flour additional for greasing pan
1 teaspoon baking soda ¼ cup evaporated cane juice
¼ teaspoon salt 1½ cups mashed bananas
2 eggs (about 3 ripe)
1 teaspoon pure vanilla extract ½ cup chopped walnuts,
toasted
1. Preheat the oven to 350°F.
2. Coat a 9-by-5-inch loaf pan with coconut oil.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a separate medium bowl, whisk together the eggs, vanilla, oil,
cane juice, and bananas. Add the wet ingredients to the flour. Stir
until combined. Fold in the nuts.
5. Pour the batter into the prepared pan. Bake for 45 to 50 minutes,
or until a toothpick inserted in the center comes out clean. Cool
the bread in the pan for 5 minutes. Remove the bread from the
pan to a cooling rack and allow it to cool completely.
6. Slice and serve.
Serves 8. Prep time: 10 minutes. Cooking time: 45 minutes. Total time: 55 minutes.

Per serving: Calories: 254 Fat: 19.5g Saturated Fat: 12.4g Protein: 4.9g
Carbohydrates: 17.4g Fiber: 2.5g

Breakfast 99