Somewhere, in a quiet corner of Malibu, California, guests at the legendary wellness spa Ranch at Live Oak are tucking into a divine, healthy meal made from fresh, wholesome ingredients. Now, with the just-released The Ranch at Live Oak Cookbook, you can bring the magic of the resort home with you. And here's one delicious way to get started.
Medjool dates add sweetness to this moist G-free quick bread, replacing the granulated sugar in most banana bread recipes. For snack time, enjoy the banana bread unadorned—it's delicious on its own and chock-full of luscious banana flavor. Coconut oil adds nutty sweetness and is a healthy alternative to the butter found in most banana bread.
For breakfast, cut the loaf into thick slices, spread with peanut butter, and top with rounds of ripe banana (see variation, below).
Donna Hay's Banana Bread Converted For The Thermomix
Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Lightly brush an 8 1/2 by 4 1/2 by 4 3/4-inch loaf pan with coconut oil.
In the bowl of a food processor with the metal blade attachment, puree the bananas and dates until smooth. Add the egg and coconut oil and pulse until combined. Mix in the flour, baking soda, and salt, and then mix in 3 tablespoons water and the vinegar; the batter will be thick yet pourable. Transfer the batter to the prepared pan.
Bake until the bread is golden brown and a toothpick or tester inserted into the center comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 10 minutes, then turn the loaf out onto the rack and cool completely. (The bread can be prepared up to 3 days ahead. Wrap tightly in plastic wrap and keep in a cool place.)
We Tried The Most Popular Banana Bread Recipes
__Variation:__To make open-faced peanut butter and banana sandwiches, slice the bread into 1/2-inch-thick slices. Spread each slice with about 1 1/2 tablespoons peanut butter. Arrange banana slices on top of the peanut butter, about 5 pieces of banana on each slice of bread, and serve.
Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Lightly brush an 8 1/2 by 4 1/2 by 4 3/4-inch loaf pan with coconut oil.
In the bowl of a food processor with the metal blade attachment, puree the bananas and dates until smooth. Add the egg and coconut oil and pulse until combined. Mix in the flour, baking soda, and salt, and then mix in 3 tablespoons water and the vinegar; the batter will be thick yet pourable. Transfer the batter to the prepared pan.
Bake until the bread is golden brown and a toothpick or tester inserted into the center comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 10 minutes, then turn the loaf out onto the rack and cool completely. (The bread can be prepared up to 3 days ahead. Wrap tightly in plastic wrap and keep in a cool place.)
We Tried The Most Popular Banana Bread Recipes
__Variation:__To make open-faced peanut butter and banana sandwiches, slice the bread into 1/2-inch-thick slices. Spread each slice with about 1 1/2 tablespoons peanut butter. Arrange banana slices on top of the peanut butter, about 5 pieces of banana on each slice of bread, and serve.
Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Lightly brush an 8 1/2 by 4 1/2 by 4 3/4-inch loaf pan with coconut oil.
In the bowl of a food processor with the metal blade attachment, puree the bananas and dates until smooth. Add the egg and coconut oil and pulse until combined. Mix in the flour, baking soda, and salt, and then mix in 3 tablespoons water and the vinegar; the batter will be thick yet pourable. Transfer the batter to the prepared pan.
Bake until the bread is golden brown and a toothpick or tester inserted into the center comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 10 minutes, then turn the loaf out onto the rack and cool completely. (The bread can be prepared up to 3 days ahead. Wrap tightly in plastic wrap and keep in a cool place.)
We Tried The Most Popular Banana Bread Recipes
__Variation:__To make open-faced peanut butter and banana sandwiches, slice the bread into 1/2-inch-thick slices. Spread each slice with about 1 1/2 tablespoons peanut butter. Arrange banana slices on top of the peanut butter, about 5 pieces of banana on each slice of bread, and serve.
0 Komentar