NO LIMITS BAKERY-LEVEL BANANA BREAD

You know when you wake up and something great happens right off the bat and you know it's going to be a great day? I always feel that way when I walk into my office and someone has left over-ripe bananas in our communal fruit bowl, because that means I get to dream up a baking project! As they say, one man's trash is another's treasure. Or in this case, one man's banana. Or it could have been a woman. My employer is equal opportunity. But I digress.

I commandeered this windfall bounty and sequestered said bananas into a large ziplock so as to accelerate their ripening into what is ostensibly liquidy mush. To make great baked goods with bananas, you basically want to give them the equivalent of Ebola, hahaha. OMG, is anyone laughing at that besides me?

After the accidental success of my 'falafel cheats' earlier in the week, I had been wanting to use more of the Bob's Red Mill chickpea/fava flour that I had used in the falafels because it's gluten-free, high in protein, and cooks up into a dense and chewy texture with great mouth-feel. I love saying mouth-feel, I'm weird. It never occurred to me to use it in banana bread though until I looked at Rachl Mansfield's site to see if she had a good banana bread recipe. I am not sure if she has one or not, because I came across this recipe in which she uses the same flour in a carrot-zucchini bread, and I raced home to try it out in banana bread.

Turns out that the Bob's Red Mill chickpea/fava flour is PERFECT for these types of bread, leaving a dense chewy loaf with a crispy edge. And since it's wheat-free, gluten-free, vegan, sugar-free and high in vegan protein, it's friendly for almost any dietary restriction! Hence, 'no limits'. BTW you could absolutely sub almond flour in this recipe, but the chickpea/fava flour is versatile and works in savory recipes too, so it's great to have on hand!

Read on and if you end up making this, tag me in a photo on Instagram

WHAT YOU'LLL NEED:

- 3 over-ripe bananas (the blacker, the better)

- 1tstp vanilla bean paste (or extract)

- 1/2 unsweetened non-dairy milk (almond, hemp, coconut, etc...)

- 1tsp baking soda

- 2C Bob's Red Mill chickpea/fava flour

-  (optional) 3/4C raw walnut pieces

- (optional) 1/2C shredded unsweetened coconut

- 1/2C raw walnut pieces for topping

- (optional) Eating Evolved's roasted coconut butter to drizzle on top before baking 

DIRECTIONS:

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Preheat oven to 350.

Line a 9"x5" loaf pan with parchment (trim the parchment as needed to fit the width of the pan, leaving some overhang on each side.

In a small bowl, whisk together the chickpea/fava flour and the baking soda and set aside. In a large bowl, mash the bananas with a fork until liquidy, but leaving some small chunks. Stir in the unsweetened non-dairy milk and the vanilla until combined. Then add the dry ingredients, stirring again until just combined.

Stir in the walnuts and the unsweetened coconut shreds. Pour mixture into the prepared loaf pan, and top with walnuts and the (optional) roasted coconut butter

Bake at 350 for 20 minutes, then rotate the loaf pan 180 degrees and bake for another 30-35 minutes until the loaf is golden brown, and until a knife or toothpick is inserted and comes out clean.

I ate mine with Nutiva Coconut Manna which was an AMAZING combo.