I could have made enough smoothies for my entire apartment building --- Not only would that have been boring, but I can count on one hand the amount of people I actually know in my building so after some consideration, I realized that receiving pitchers of smoothies from a stranger was a little sketchy.
There really is no better way to use up over ripe bananas than to make a loaf of banana bread.
To make a rainy day productive, I did just that --- I whipped up a loaf of wheat-free, sugar-free, dairy-free banana blueberry bread.
Banana Blueberry Bread
3 large frozen bananas, thawed (or 3 over ripe bananas)
1/3 cup almond milk
2 tbsp. lemon juice
1/2 cup agave nectar
2 cups spelt flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 cup blueberries
1/4 cup coconut flakes (optional)
1/4 cup cacoa nibs (optional)
1. Preheat the oven to 350 degrees and grease a loaf pan--- I used coconut oil to keep it dairy free. Add 1 tablespoon of lemon juice to the almond milk and let stand until it curdles.
2. Squeeze the thawed bananas into a bowl, and mash with a fork. Add the almond milk, agave nectar, and remaining lemon juice to the mix.
3. In a seperate bowl, combine the spelt flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients. Stir until it is well-combined. Fold in the blueberries, and any other ingredient you may fancy...Mine may or may not have cat hair...
4. Transfer to the loaf pan and spread out evenly. Bake in the oven for 30-50 minutes --- I realize there is a vast difference in the baking times but my loaf baked very quickly due to a hottt oven. So all I am saying is keep an eye on her; it could take an hour to bake!
This loaf was absolutely delicious...and even if it is on the under-cooked side, there really isn't any ingredient in it that needed to be baked!
I enjoyed a slice of bread with some iced coffee---with a touch of agave nectar and almond milk.
Definately try this loaf out for a change in your breakfast routine, or an afternoon coffee break!
