Bannana Bread
I was having a harcore craving bannana bread and this satisfied it nicely. It’s lightly sweet with a nice smooth bannana taste. I used golden flax seeds and the colouring was very reminicent of “real” bannana bread. My husband thinks putting in chunks of dates would make it even better.
Ingredients
- 1 cup flax seeds, ground up
- 1 cup sesame seeds, ground up
- 4 bannanas
- 2 tablespoons honey or agave
- 1 pinch cinnamon
- 2 teaspoons alcohol free vanilla
Preparation
Grind up your seeds and dump ‘em in a big bowl… then stick the ‘nannas in the food processor along with the sweetner of your choice, cinnamon & vanilla. (I am not sure cinnamon is raw, but its just a small pinch). Mush everything up real good and dump that mixture into your bowl with the ground up seeds. Stir very well and dehydrate for 12 hours or longer depending on whether you want more of a “cookie” or bread.
Comments
lauraj writes: (June 13, 2007)
I would also try substituting hemp seed for flaxseed for a nutty flavor, and adding chopped walnuts. Banana-walnut bread is fabulous!
lauraj writes: (June 13, 2007)
Girl, why is nori not raw if it is a sea vegetable (the black nori, not the green)/
Ecogeek writes: (June 18, 2007)
This looks lush… What’s ‘agave’?
lauraj writes: (August 12, 2007)
Agave nectar is a substitute for honey, etc. Looks like honey or syrup. Comes from a cactus plant. Very good. I use it for everything. The raw agave says raw on it but if you can’t find the raw just use the reg. agave. It comes in light or amber (dark) and also blue agave, etc. Look in your health food stores or gocery store depending on where you live. Wild Oats, Co-Op, Wincos, Rosaeurs, etc all carry it. I don’t like to use honey because it does hurt the bees and agave is more eco-friendly and is also safe for diabetics, too.
envirogenny writes: (September 17, 2007)
I made it with 5 bananas and it still tasted like it needed more. I want to try it with hemp seeds next time.
123 writes: (December 05, 2007)
I make something very similar using almond meal. It really has that bread-like texture.
southernlover writes: (April 23, 2008)
I’ve yet to try it myself, but my husband is loving this. I made it really thin, like crackers opposed to bread. After I taste it, I’ll decide whether or not to make it thicker next time. Thanks for the great recipe!
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