I am starting a series of breakfast posts. For the next few weeks, I will add at least one breakfast recipe a week.
I have to say this is one of the best banana breads I have ever tasted. I know everyone says this about their recipe, but I am willing to bet on this one. What makes this one so special? First of all the vanilla, secondly the brown rice flour adds an unbelievable texture. This recipe is sugar and gluten-free, which is an added bonus.
Although the bread is perfect on its own, the sunflower seed butter is a nice addition. It works well on plain bread for breakfast or as a snack.
Banana bread3-4 very ripe bananas 2 tbsp. oil 2 cups brown rice flour 1 tsp. baking soda ½ cup plant-based milk (unsweetened) ½ tsp. ground cardamom ½ vanilla bean
- Preheat oven to 175°F/350°C.
- In a bowl, mash all bananas with a fork. It doesn’t have to be perfect. The banana bread tastes even better with pieces of banana.
- Add oil, brown rice flour, baking soda, and mix with a fork. Pour in milk and add cardamom.
- Slice vanilla bean in half, scrape out the insides, and add to the batter.
- Line loaf pan with wax paper (or lightly grease), pour in the batter. Bake at 175°F/350°C for 40-50 min.
Sunflower butter1 cup sunflower seeds juice of 1 blood orange (or another juicy orange) 1 tbsp. coconut oil (melted) or coconut cream 2 tsp. ground cinnamon 2 tbsp. carob molasses (or your favorite sweetener)
Blend all ingredients together.
Optional (these will slightly change the taste): You can soak the sunflower seeds overnight before making the butter, or you can toast them at 175°F/350°C for 6-10 min.