If you love Banana Bread, you need to try this ????????
If you love Banana Bread, you need to try this!
All you need:
-2 Cups of flour
-2 Bananas
-1/2 Cup almond milk
-1/3 Cup of coconut sugar
-1/3 Cup of agave syrup
Toppings:
Blueberries and chunks of white chocolate.
*Bake at 180c for 45 min.
Save this for you next dessert ????
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Move over Banana Bread...This Ginger Loaf will change your life!
Since Melbourne has been placed on the toughest restrictions to date lockdown wise and I know we all have Banana Bread Fatigue, I thought I would share an aromatic Ginger loaf that is so moist and smells soo good the whole street will wish they could pop by for a slice. Enjoy!!
For full recipe and ingredient list visit:
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✨// ABOUT ME
Hi I'm Rui. I created this channel as a way to connect and inspire the everyday girl to believe that she has the magic to create her own happily ever after! Here you will find new positive lifestyle and family videos every week.
Ginger Banana Bread
This is a very moist banana bread with lots of banana flavor. There is a bit of spice for those who like a bit of 'extra' in their banana bread. This recipe still has a big banana flavor with a scrumptious note of spice to make it really special.
Recipe, recipes, food, cooking, food and drinks
Vegan Ginger Cake Recipe - So moist and fluffy! | The Chestnut Bakery
This is the best vegan ginger cake ever! It’s an easy single-layer cake with fresh ginger topped with caramel buttercream frosting. It’s so fluffy and soft yet rich and moist with a warm and cosy flavour of ginger. It’s perfect as a dessert for tea, and on festive occasions like Thanksgiving and Christmas!
Full recipe:
Let me know in the comment below if you made this vegan ginger cake!
*I use bone char-free sugar for all of my recipes. I cover the topic in my article Vegan Baking 101 which you can find here: Go to the Is sugar vegan? section to learn more!
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Banana Ginger Cake
Everyone needs a good Banana Ginger Cake recipe in their arsenal. And even better, when it’s healthy! This delicious specimen is super sweet and moist, but with less than half the sugar of a regular cake, and made with wholegrain flour too. Plus - get my Top 5 Tips for How to Bake Animal Free!
Watch the video above and get the full recipe and blog post here:
x Buffy
PS Thanks so much for watching. If you liked this video I’d LOVE you to give it a thumbs up, subscribe to my channel, and share it with your friends!
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INGREDIENTS
DRY
2 c wholemeal spelt flour
1/2 c coconut sugar
3 tbsp ground flaxseeds
3 tsp baking powder
1/4 tsp sea salt
WET
4 bananas over ripe
1/2 c plant based milk (oat, rice, almond or soy)
1/2 c water
1 tbsp apple cider vinegar
1 tsp vanilla extract
5 drops ginger essential oil (1 1/2 tsp of ginger powder or 2 tsp grated fresh ginger)
ICING
3/4 c cashews soaked for 1 hour
3 tbsp plant based milk (oat, rice, almond or soy)
1 tbsp liquid sweetener (coco nectar or brown rice syrup)
1/4 tsp vanilla extract
3 tbsp coconut oil melted
12 drops ginger essential oil
pinch of sea salt
TOPPING
chopped hazelnuts and shredded coconut
INSTRUCTIONS
1. Preheat oven to 180°C (356 °F) fan bake, and grease the sides and base of a small 19 cm (8 inch) cake tin with coconut oil.
2. Sift dry ingredients and put aside. Put wet ingredients into a blender/ food processor/ stand mix and blend until smooth. Slowly pour the dry mix into the wet ingredients and and gently fold until just combined.
3. Bake for 50 minutes until the top springs back when touched and a skewer in the centre is dry. Test it at 40 minutes, then pop back for the extra 5-10 if needed. Remove, leave to cool for 10 minutes, then remove from tin and transfer to a rack to cool completely.
4. For the icing, put all ingredients into a blender/food processor and blend until super smooth and creamy (stopping to scrape down in between blends as needed). Once the cake has cooled spread icing on top. Sprinkle with chopped hazelnuts and coconut and serve!
RECIPE NOTES
- Make it gluten-free: 3/4c buckwheat flour, 3/4c brown rice flour, 1/2c ground almonds + ½ tsp guar gum
- I've made this recipe so it's not overly too sweet. If you prefer you can add more coconut sugar to make the cake sweeter.
- This cake lasts well in the fridge for up to a week.
- All ovens are different, so test your cake after 40 minutes with a dry skewer to see if it is relatively dry to touch. You don’t want it bone dry, as the cake will continue cooking after removed, and plus you want to keep some of the moisture in there. Test, as you go, is best!
For more nutritional tips on this recipe, and general foodie musings, check out my full blog post here:
Banana Gingerbread Loaf
Very easy ways to get rid of bananas in a delicious gingerbread form
Make sure to like and subscribe then git the bell icon if you want more videos like this one. Also leave a comment if you have any suggestions that you would want me to make.
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