Miso Banana Bread
Author: Unconventional Cooks
Serves: 16 Slices
- 1½ cups Oats (blitzed into oat flour) - use ¾ cup almond flour, ¾ oat flour if using a loaf pan[/b]
- 1 tbsp tapioca starch
- 1½ tsp baking powder
- 1 tsp baking soda
- 7 tbsp Coconut Sugar
- 1 tsp cinnamon
- 400g Ripe Banana, mashed (around 4 medium bananas)**
- ½ tsp vanilla extract
- 1 large egg
- 5 tsp low sodium miso paste
- 1 tbsp oil (coconut oil, olive oil or avocado oil)
- Put oats in a blender and blend until it becomes flour. Mix in the tapioca, baking powder, baking soda, sugar and cinnamon.
- Weigh out 400g bananas (bananas come in different shapes and sizes, we recommend you weighing this out) and then mash by hand OR blend till smooth.
- Mix mashed banana, vanilla, egg, miso paste and oil.
- Gently fold the wet and the dry mix together.
- Option 1: Preheat oven to 325F. Pour batter into a lined 8 x 8" inch baking pan.
- Bake for 45-50 minutes on the middle rack until done toothpick comes out clean.
- Option 2: Preheat oven to 350F. Pour batter into loaf pan.
- Bake on middle rack for 45 mins or possibly longer until toothpick comes out clean.
- Allow to cool and transfer to the fridge to chill for several hours/overnight before serving.
**Recommend weighing your bananas to make sure you have the right amount - this can affect the texture and the sweetness!
Serving size: 16 Calories: 88.8 Fat: 1.8g Carbohydrates: 17.4g Sugar: 8.8g Protein: 2g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/12/08/miso-banana-bread-gf/
3.5.3251