Hey, there, cupcakes. Remember me? I know it’s only been a few days since we last met, but for someone who is used to blogging five days a week — it feels like an eternity!
We did, however, have a wonderful weekend with the debut of the Dayton Arts Project and everything went just splendidly. Want a cool action shot? Here you are:
Oh, and this one, too …
…. and I can’t forget this one:
OK, I’m done now.
Anyway, back to the food, right?
After being out of the kitchen for a few days, I was looking rather forward to experimenting this morning and I decided to start with two of my favorite ingredients. I have this thing for certain food pairings (as I’m assuming we all do) and one of my most loved is peanut butter and banana.
I know — so good, right?
I’ve had peanut butter and banana in many different forms, including smushed between two slices of gluten-free bread, but never in a quick bread. So, quick bread it was!
Before getting started, I made a Whole Grain Gluten-Free Flour Mix based on the recommended measurements by Gluten-Free Girl. When experimenting with flours, one never knows how a new mixture might turn out, so I was a little bit nervous to see if this one would work. The bonus? It might just be one of my new favorites.
The meatier texture of the whole grain flour mixture (and the addition of teff) make this flour combo a bit darker which, in turn, results in a darker bread. THAT’S OK. When you bake this baby up, you will know the difference between bread that is burning and one that is simply turning a darker golden color than you are used to (as seen above).
Alright, dig in …
Whole Grain Peanut Butter & Banana Quick Bread (gluten-free + vegan)
- 245 grams (about 1-1/2 cups) Whole Grain Gluten-Free Flour Mix
- 1 teaspoon gluten-free baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 Tablespoons of ground flaxseed meal mixed with 6 Tablespoons warm water
- 1/2 cup crunchy peanut butter
- 1/4 cup natural, unsweetened applesauce
- 2 overripe bananas, mashed
- 3/4 cup vegan sugar
- 1/4 cup almond milk
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan by brushing with safflower or canola oil. (You can use something like this.)
In a medium bowl, mix together the whole grain flour, baking powder, baking soda and sea salt until well combined. Set aside.
Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
In a standing mixer (or using a hand mixer), “cream” the peanut butter and applesauce until fluffy. Add the flaxseed meal and water combination, then bananas and vegan sugar, mixing until well combined. Slowly add the flour mixture, mixing thoroughly before adding the almond milk. Stir until all ingredients are thoroughly combined.
Pour batter into prepared pan and bake on lower rack of oven (to keep top of bread from burning) for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. (NOTE: If bread begins to brown too quickly, then loosely place a sheet of foil on top for the duration of baking time.)
When finished, remove bread from oven and allow to cool in pan for 25 to 30 minutes. Then, flip bread onto a baking rack, allowing it to completely cool before slicing and serving.
This bread is OMG-so-good. And you know what? I feel OK with deeming it one of the healthier quick breads out there. Sure, there’s added sugar, but the whole grain flour, bananas, crunchy natural peanut butter and applesauce in place of a fat (like butter or oil) give it a definite health punch.
More of a reason to have two slices.