Banana Raisin Bread

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So I got braces yesterday, and my teeth are really starting to feel it now. It hurts to chew, so even these soft banana bread was hard for me to bite. I’m really hoping it gets better, because I neeeeeed to enjoy my breads and pizzas!

But aside from that, I think I’m just going to be experimenting with a dozen different bread and muffin recipes. It’s true that once you have one working recipe, you really just need to make small modifications to change the flavour.

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(I actually really wanted to make these with blueberries but had none, so raisins it was!)

But because the raisins are quite sweet, and so is the banana and applesauce, I really didn’t add much extra sugar, and totally think you shouldn’t either. Since breads are “breads”, it shouldn’t be all that sweet, right? Though I kind of think this is almost the same way I’d make a banana muffin.

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Anyway, I really love baking with both spelt flour and whole wheat pastry flour. If you don’t have one of them, you can always use all of one kind, such as 1 cup of spelt flour, or 1 cup of whole wheat pastry flour. I love a variety to see how things turn out.

Be sure to use a banana with very dotted, black skin, as they are much sweeter. Also, use one that’s not extra large, and not very small either. Otherwise, you may end up with too much or little mash.

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Banana Raisin Bread

1 flax egg (1 tablespoons ground flaxseed & 1 tablespoon white grape juice)
1 ripe banana, mashed
1/2 cup spelt flour
1/2 cup whole wheat pastry flour
1/4 unsweetened applesauce
2 tablespoons extra light olive oil
2 tablespoons raisins
1 tablespoon tapioca starch
1 tablespoon white grape juice
1 tablespoon unsweetened almond milk
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 teaspoon molasses
1 teaspoon apple cider vinegar

Mix the tablespoon of ground flaxseed and white grape juice in a small bowl, beat it with a spoon and set it aside.

In a separate medium bowl, peel the banana and mash it with a spoon. Be sure the banana isn’t in lumps and is completely mashed.

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In a large bowl, combine the spelt flour, whole wheat pastry flour, unsweetened applesauce, olive oil, raisins, tapioca starch, white grape juice, almond milk, baking powder, baking soda, pure vanilla extract, molasses and apple cider vinegar. Mix in the flax egg and mashed banana.

Give it a good stir until the mixture is very even.

Preheat oven to 350°F (176°C).

Spray a mini bread pan with non-stick cooking oil and spoon the bread batter onto the pan.

Wait about 5 minutes, then put the pan inside the oven and bake for about 35 minutes. Be sure to do the toothpick test where you insert a toothpick or something sharp, if it comes out clean, then it’s ready. Allow the bread to cool off before cutting it.

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Banana Raisin Bread
Serves: 2
 

Ingredients
  • 1 flax egg (1 tablespoons ground flaxseed & 1 tablespoon white grape juice)
  • 1 ripe banana, mashed
  • ½ cup spelt flour
  • ½ cup whole wheat pastry flour
  • ¼ unsweetened applesauce
  • 2 tablespoons extra light olive oil
  • 2 tablespoons raisins
  • 1 tablespoon tapioca starch
  • 1 tablespoon white grape juice
  • 1 tablespoon unsweetened almond milk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon molasses
  • 1 teaspoon apple cider vinegar

Instructions
  1. Mix the tablespoon of ground flaxseed and white grape juice in a small bowl, beat it with a spoon and set it aside.
  2. In a separate medium bowl, peel the banana and mash it with a spoon. Be sure the banana isn’t in lumps and is completely mashed.
  3. In a large bowl, combine the spelt flour, whole wheat pastry flour, unsweetened applesauce, olive oil, raisins, tapioca starch, white grape juice, almond milk, baking powder, baking soda, pure vanilla extract, molasses and apple cider vinegar. Mix in the flax egg and mashed banana.
  4. Give it a good stir until the mixture is very even.
  5. Preheat oven to 350°F (176°C).
  6. Spray a mini bread pan with non-stick cooking oil and spoon the bread batter onto the pan.
  7. Wait about 5 minutes, then put the pan inside the oven and bake for about 35 minutes. Be sure to do the toothpick test where you insert a toothpick or something sharp, if it comes out clean, then it’s ready. Allow the bread to cool off before cutting it.

 

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