Page 26 - MidWeek - April 19, 2023
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 26 MIDWEEK APRIL 19, 2023
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Go Bananas With This Sweet Loaf
Our Banana Bread is moist and delicious. This quick bread recipe is loaded with fla- vor and simple to make. Our secret to moist
BANANA BREAD
Ingredients:
• 1/2 cup butter at room temperature (or
grapeseed oil)
• 3/4 cup maple syrup
• 2 eggs
• 1 1/2 cups gluten-free flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup very ripe mashed bananas
(approximately 3 bananas)
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1/2 cup pecans (or mini chocolate chips)
banana bread is to swap out the sour cream found in most recipes for Greek yogurt, adding extra protein to this sweet treat. You can toss in chopped nuts, raisins, or chocolate chips to personalize this recipe or pour the batter into muffin pans to make banana nut muffins. The key to this one bowl recipe is super ripe bananas. The more spots on your bananas, the sweeter they will be.
• 1 tsp flax seeds
• 1 tsp hemp seeds • 2 tsp chia seeds
Directions:
Preheat oven to 350°F. Cream butter and sugar, then mix in eggs. In a medium bowl, whisk together dry ingredients and add in wet mixture and other ingredients, including nuts and/or chocolate chips. Pour into one large loaf pan or three small loaf pans, but- tered or sprayed with oil.
Bake 45-65 minutes depending on pan
PHOTO COURTESY CANDES GENTRY
size, until cake tester inserted comes out clean.
Let cool for 10 minutes in pan, then turn out onto a wire rack to cool completely.
Poet loves this banana bread (with monk-fruit- sweetened chocolate chips) so much that I try to make mini loaves and leave at least one in the freezer.
Hungry for more? Visit eatpono.org, follow @eatpo- no on Instagram, and learn about the Eat Pono Fund at Hawai‘i Community Foundation.
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