For breakfast or a snack, a thick slice of this fruity banana bread is ideal. It's great on its own or with a dollop of Creamy Corn Butter.
The bread can be frozen for up to three months: Allow to cool completely before proceeding. Wrap the entire loaf in plastic wrap and aluminium foil tightly. Individual slices can be be wrapped in foil and placed in a big freezer-safe zip-top bag.
Serving Size: Make 1 Big loaf
Prep Time: 15 mins
Cook Time: 1 Hour
1/2 Cup chopped Dried Figs
1/2 Cup unsweetened Almond Milk
4 Ripe Bananas
2 Cups Whole Wheat Flour
4 Tsp Apple Cider Vinegar
4 Tsp Pure Vanilla Extract
1/4 Cup chopped Walnuts
1/4 Cup Pure Cane Sugar
1 Tsp Sodium-free Baking Powder
1/8 Tsp Sea Salt
1- Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a 9 by 5 inch loaf pan.
2- Using a fork, mash the bananas in a medium basin. Combine the milk, vinegar, and vanilla extract in a mixing bowl.
3- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add the banana mixture to the flour mixture all at once. Stir only until the mixture is moistened (batter should be lumpy). Combine the figs and walnuts in a mixing bowl.
4- Pour the batter into the loaf pan that has been prepared. 1 hour in the oven, or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes in the pan on a wire rack. Remove from pan and set aside to cool completely on a rack.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.