Daddo’s banana-carob loaf with almond-pecan butterPosted: May 22, 2011
I call my dad Daddo…yeah it’s a little weird but not as weird as when he calls me Ive-o. Aside from his weirdness and his tendency to embarrass me in public places he turns out to be a great cook. Since he was coming home from Hawaii today I decided to bake him (and my family) a welcome home banana loaf. And then I decided it needed some nut butter, so I made that too. Here’s how I spent my Saturday morning.
Daddo’s Banana-Carob Loaf
1/4 cup cold pressed oil (or 1/8 cup cashew butter, 1/8 cup canola oil)
1/2 cup brown sugar
1 egg (if vegan sub 3 tbsp soy or rice milk and 2 tbsp ground flax)
3 medium bananas
1 tsp vanilla
1/4 cup milk (I used almond milk)
1 1/4 cups whole wheat flour (1 cup whole wheat flour, ¼ cup spelt flour)
3/4 cup oat bran or oatmeal flakes blended coarse
1/2 tbsp baking powder
1/2 tsp baking soda
1/3 cup carob powder
1/2 tsp salt
1 tsp cinnamon
3/4 cup chopped walnuts
1. Mash bananas and mix first six ingredients well in large bowl.
2. Mix all dry ingredients in another bowl and sift with a wisk to blend well.
3. Mix dry into wet ingredients and fold together with spatula.
4. Turn into greased (butter or organic non butter spread or oil) or lined loaf pan.
5. Bake at 325 to 330 F for 1 hour. Eat with favorite spread or as is.
Serve with pecan almond butter:
This recipe yields about 3/4 cup nut butter
3/4 cup almonds
1/4 cup pecans
1. Throw nuts in food processor.
2. Have patience. Process for about 10-15 minutes until smooth.