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.
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