autumn must be on the way… you know what i’m talking about. that crispness in the morning air, acorns dropping off of the trees, and the sun setting just a bit earlier. -not to mention, i’m craving baked goods like crazy. warm fall tastes of cinnamon, nuts, root vegetables are calling my name. all i can think about it pumpkin pie! my parents, brian, and myself were driving around the mountains last weekend when we happened upon a farm stand on the side of the road. cherry cider, pear, apple, and pumpkin butter, honey, and kettle corn adorned the stand. thank goodness i found a five dollar bill in my pocket, i was able to afford a big orange jar of pumpkin butter. on the way home, it was calling my name. i wanted it so bad. i love pumpkin butter. by the time we got back home, i had realized that my new grain-free lifestyle would prevent me from living out my dream of actually eating that stupid pumpkin butter. i was P.O.’d. after eating probably half a cup of the pumpkin butter by dipping pecans in it, i figured i’d come up with some recipe for a quick bread using bananas as a binder. guess what?! i did it. and it was awesome. i’m totally impressed that a bread can turn out this tasty and delicate without using flour. it was simple, sweet, light, and nutty. you can tell by looking at the ingredients that it is fairly healthy. but don’t let that fool you, it is delicious. this bread was a real life saver. i ate a ton of it. though it didn’t need it, i ended up adding a handful of chocolate chips to half of the batter. i used a recipe i found on elana’s pantry by a fellow reader. i really only made a few small modifications. i baked it in 4 mini loaf pans, as directed. i don’t see any reason why i wouldn’t use one large loaf pan next time.
here are some modifications you can make if you don’t have the specialty ingredients: use honey or maple syrup for the agave nectar, use cornstarch instead of arrowroot powder, canola or another good cooking oil in place of grapeseed oil, and sub in any chopped nut that you wish in place of pecans, like walnuts. or, if you’re really feeling crazy, peanuts would be fun to try!!
here it is, with my modifications.
2 cups almond meal
1 cup arrowroot powder
1/3 cup flax meal
1/2 cup chopped pecans
optional handful of chocolate chips
1 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
4 medium bananas, very ripe or black
1/4 cup grapeseed oil
1/2 cup agave nectar
1 tbsp vanilla
1 tbsp apple cider vinegar
preheat oven to 350f. put racks in center of oven. grease 4 mini loaf pans and fit bottoms with parchment paper.
whisk all dry ingredients, except for pecans and chocolate chips, together in a big bowl.
separately, with electric mixer, combine all wet ingredients together until bananas are mostly broken into small bits.
mix dry with wet ingredients until just combined. stir in chocolate chips and pecans until just combined.
pour into loaf pans, in equal proportions, and stick in the oven.
bake for 40 minutes or so, until toothpick comes out clean.
let ’em cool in the pans for a few minutes before gently inverting and cooling on racks. just try and let them cool for a half an hour before you slice it. just try. so good alone. so so good. but also amazing slathered with pumpkin butter!