VEGAN SPELT BANANA BREAD
When you are doing the vegan alkaline cleanse or if you are just eating straight vegan alkaline as your regular diet, you learn to get SUPER creative in your cooking. Whilst looking at the list of approved alkaline foods, you may think “welp, there’s not much to work with here.” You actually would be really surprised all of the different fun things you can make when you start to get inventive.
Behold! A vegan alkaline recipe for our beloved bananas that are on the cusp of their final departure. This will be a repeat recipe for you for sure, so make sure to pin it, post it, save it to your favorites!
INGREDIENTS
- 1 3/4 cups organic spelt flour
- 1/3 cup organic date sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A pinch of Himalayan sea salt
- 1/3 cup (75 ml) coconut oil OR applesauce
- 2 tablespoons of agave nectar
- 4 small or 3 large overripe bananas, mashed
- If you need to thin your batter: 1/4 cup (56 ml) almond milk
too bland for you? Try these add-ins:
- 1/2 – 2/3 cup chopped walnuts
- 1/4 – 1/2 cup chocolate chips (NOT ALKALINE)
- 1 teaspoon cinnamon (NOT ALKALINE)
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease your loaf pan.
BOWL NUMERO UNO: In a mixing bowl, mash 3 – 4 bananas, add oil/applesauce and agave nectar, mix mix mix it, baby.
BOWL NUMERO DOS: Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Some bakers don’t think it’s important to pre-mix the dry ingredients, but I do. Do as you will.
COMBINE BOWL UNO & DOS: Batter will be slightly thick and a few lumps are ok. If mixture seems too thick, add more milk. Spelt flour is thiccccc by nature. You may have to just spot check this and add a bit more milk little by little until you get to the desired batter consistency.
POUR, POUR, POUR: The best pan for this is going to be a greased loaf pan. I grease mine with coconut oil. Once transferred, bake for about 50ish minutes. I say “ish” because I don’t personally know your oven, but you do! Here is a great time to apply the good ol’ toothpick method to check your center. If it’s clean, you’re in the green.
TOPPING: OK friends, for the sake of uber awesome food photography, I had to throw a rad glaze on top of this. This topping is really easy. Here are the ingredients:
ALMOND BUTTER GLAZE:
- 2 Tbsp unsweetened almond butter
- 3 Tbsp coconut oil
- 2 Tbsp agave nectar
- 1 pinch cinnamon (NOT ALKALINE)
- 1 pinch Himalayan sea salt
Take all of this yummy goodness and throw it into a bowl that you can microwave in. If you’re not about that microwave life you could do this on the stovetop at low heat. Microwave all of the above for about 30ish seconds–again, I don’t personally know your microwave. Mix mix mix. Drizzle Drizzle Drizzle. Fo shizzle, my nizzle.
STORAGE: Ok, so you know nature takes its course REALLY quick on homemade goods right? This isn’t a bad thing–this means you’re eating real food. Have you ever viewed the picture of a McDonalds meal at Day 1 and the same meal at Day 365? There was no change in what it looked like…in a year’s time. Concerning? Indeed. Anyways, your ooey gooey banana bread that you just made is going to begin the decomposition mode pretty soon. So to prevent that, seal the bread up tight. Keep it in the fridge.
This final product is also great for freezing. Make sure to wrap up the loaf nice and tight in whatever preservation material you choose to use. In the freezer, it should have a shelf life of a few months.
