No-fat Banana Bread (or Cake)
1+1/2 cups of all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
cinnamon, ginger, and nutmeg
7 ripe bananas (blended in food processor)
1 tsp vanilla
Optional:1/2 cup shredded carrots
1 tsp vanilla
Optional:1/2 cup shredded carrots
This recipe is very versatile, because you can make it into muffins, cupcakes, loaf of bread, or cake. I like to stick 10 banana slices into the loaf of bread, and 1 slice in each cupcake to substitute icing (as you can see in the picture below). The baked slices of banana taste just like marshmallows. The bananas are substituting for oil as well. Oil is usually the reason vegan dessert can be fatty, so you can sub fatty oil with applesauce or bananas.
Preheat oven to 350 degrees. Combine and mix dry ingredients (except sugar, and including your spices). In a separate bowl, combine and mix mashed bananas, sugar, and vanilla. Pour wet ingredients over dry ingredients and mix well. Bake for 15-20 minutes.
Lightly oil a small cake pan, muffin pan for 12 muffins/cupcakes, or small loaf pan. When I found this recipe from Yummly.com "Bunches of Banana Bread", I got inspired to make a very healthy, low-fat smoothie: 6 bananas, 1/2 cup soymilk, 1/2-1 cup water, dash of ginger, cinnamon, and nutmeg. The smoothie tastes just like the muffins (cupcakes or loaf).
The Smoothie makes 2 medium-sized cups or 1 extra large cup. The bread makes 12 servings (four servings for three people).
For gluten-free option, replace all-purpose with oat flour or rice flour. I like to use gluten-free options because regular bleached flour clogs your stomach.
ReplyDeleteAlso, use aluminum-free baking soda and baking powder. I would suggest if you are using oats as the flour, you do not need baking powder or baking soda. Try my clean version of this recipe @ http://veganslivingofftheland.blogspot.com/p/gluten-free-sugar-free-fat-free-cookies.html