Heartmade Blog

Almond Peak-a-Boo Banana Bread with I Can’t Believe It’s Not Hershey’s Syrup

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Well hello Mr. Clean Banana Bread. Looking as delish’ as ever. I can’t even tell you’re vegan + gluten free + sugar free.

 

Wanna make it? Good thing I transcribed the recipe from napkins notes to here then.

 

banana bread ingredients 

  • 1 large banana, peeled + sliced length wise
  • 1 banana smashed
  • 1 1/2 cup almond flour (buckwheat flour works too)
  • 2 eggs (use 1 tablespoons of chia seeds soaked in 2 tablespoons of water to make it vegan)
  • 1/4 cup olive oil
  • 1/2 cup almond milk
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cacao powder

 

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syrup ingredients

  • 1/4 cup olive oil
  • 2 tablespoons cacao powder
  • 1 tablespoon pure maple syrup

 

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preparation

Preheat over at 340 F. Line loaf tin with baking paper.

 

Beat together all ingredients, expect the sliced bananas, until well combined. Cover the bottom of the loaf tin with the sliced bananas. Pour mixture around the placed banana slices. Place into the over + bake for 30 minutes. Remove from over + cover with foil. Cook for further 10 minutes. Remove from oven + leave in tin to cool.

 

In the meantime, prepare the I Can’t Believe It’s Not Hershey’s Syrup. In a small bowl add all syrup ingredients + whisk together well with a fork. Warm if desired + drizzle over individual bread slices to serve. Pow!

 

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Time to eat. The End!

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macias

One Response to Almond Peak-a-Boo Banana Bread with I Can’t Believe It’s Not Hershey’s Syrup

  • Cara says:

    Mmmmm that looks really good, I should make it with the kids!
    Have you posted the recipe for the carrot cake cupcakes you kept talking about during the happy hour? you have me craving one now!! :D

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