Pantry Banana Bread
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Pantry Banana Bread
vegan recipe
Ingredients
3 very ripe bananas, mashed
1¾ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon, plus extra for the top
⅓ cup sugar (combination of maple sugar and coconut sugar)
Avocado oil
½ cup walnuts, chopped
⅓ cup oil (combination of avocado oil and refined coconut oil)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
Additional options: ½ cup chocolate chips or raisins
Method
1. Preheat the oven to 350 F.
2. Grease the bottom and the sides of an 8 x 4-inch loaf pan.
3. Place the mashed bananas in a big bowl. Add the sugar, vanilla and oil. Stir well.
4. In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Whisk to blend together.
5. Add the banana mixture to the dry ingredients and stir until well combined. Then add the walnuts and any other additional options.
6. Pour the banana bread batter into the loaf pan and add a little extra cinnamon on top of the mixture.
7. Bake for 50 to 60 minutes, or until the top springs back to the touch.
8. Let it cool before slicing and enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
