Canadian Thanksgiving is this weekend and I’ve been busy in the kitchen creating a few new holiday-themed recipes to share. Typically I make all raw food desserts, (because, let’s be honest – there is NOTHING more satisfying than a raw cashew cheesecake), but I decided to switch it up a bit this year and make something a little more traditional.
I don’t bake. (At all). I’m a raw food dessert junkie through and through. Whenever I have been coaxed over to the oven-baking side of the dessert world I end up with a flopped mess … I don’t use any yeast, gluten or refined sugar in my recipes … so getting a recipe to rise and taste good is something I just haven’t be able to master … until now.
This recipe was the easiest thing I’ve ever put in the oven … and it WORKED! The result is a fluffy, soft, smooth, sweet, absolutely TO DIE-FOR banana bread. I wanted to post it right away for any of my fellow Canadians that may be having guests this weekend and want to indulge in some baked sweets.
For those of you that prefer raw desserts – I have a chocolate cashew pumpkin cheesecake recipe coming your way shortly.
So here goes the recipe! Before we begin, a special note to my vegan friends: This recipe does contain eggs – however you can replace this by doing 1 tbsp of ground flaxseed to 3 tbsp of water per egg. Allow the mixture to sit for 5 minutes (or until extremely gelatinous) and combine with the wet ingredients in replacement of the eggs.
- 1.5 cups Gluten-Free All Purpose Baking Flour (my combo had org. rice flour and org. potato starch only – beware of added sugars!)
- 1/2 cup Gluten-Free Oats (may replace with 1/2 cup more gluten-free flour if you prefer not to use oats)
- 1.5 tsp Non-Aluminum Baking Powder
- 1/4 tsp Unrefined Sea Salt
- 1 tsp Vanilla Powder
- 4 eggs (see note above with instructions for a vegan egg-replacement)
- 2 cups Ripe Banana, mashed
- 1 cup Coconut Sugar
- 1 tbsp Raw, Unpasteurized Honey
- 1/2 cup Apple Sauce
- 1/3 cup Coconut Oil, melted or dehydrated into liquid consistency
- 1/2 cup Walnuts, chopped (I used raw, sprouted walnuts from www.realrawfood.com)
- 1 tbsp Maple Syrup (or other liquid sweetener)
- Preheat oven to 350 degrees.
- Mix dry ingredients in one bowl and wet ingredients in another bowl.
- If you have a blender, you can blend the wet ingredients on high to save time.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Allow recipe to sit for 1 minute. The oats will soak up the liquid. The end result should be a pancake-like consistency. If too runny add 1/8 cup more gluten-free flour and stir again.
- Mix the topping ingredients in a small bowl until walnuts are well coated with maple syrup.
- Pour banana bread mixture into a non-stick loaf pan .. or line the inside of a loaf pan with parchment paper. (I’m not a fan of non-stick pans, so prefer to avoid them whenever possible).
- Sprinkle the maple walnuts on top of the loaf.
- Place in oven and cook for 50 – 60 minutes. To make sure it is cooked throughout simply poke a toothpick into the centre of the loaf. (If it’s cooked the toothpick will come out clean).
Enjoy … and Happy Thanksgiving to my fellow Canadians!
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