• Christine Yan

The One and Only B-BREAD

If you know you know.


B is for banana. B is also for BEST.


It's vegan, it's free of refined sweetener, it's moist (sorry).

It's freaking delicious.


I've been offered $20 for a loaf of this B-Bread. I've had a virtual line-up for this B-Bread. I've had to sneak reserved portions to friends without others seeing (or smelling) it. It even got its name from one of its OG fans, Ethan Birbz. And now I'm sharing the recipe.



Eat it for breakfast, eat it for dessert, eat it for all 3 meals. I've done it all, and you won't be able to resist doing the same. Did I mention it's healthy too?



YOU'LL NEED (makes 1 loaf)

  • 3 medium-large ripe bananas, mashed

  • 2/3 cup natural peanut butter (or any nut butter you like!)

  • 1/3 to 1/2 cup liquid sweetener of choice (my favourite are maple syrup and agave nectar)

  • 2 teaspoons vanilla extract

  • 1 tablespoon apple cider vinegar

  • 1/3 cup milk of choice (my favourite are almond and oat)

  • 1 2/3 cup flour (make it whole wheat, oat flour, or just some good ol' all-purpose flour)

  • 1 teaspoon baking soda

  • Dash of salt

  • 1 teaspoon ground cinnamon

  • 1/2 cup chocolate chips (optional - but not really, please add the choco chips)

STEPS (15 minute preparation, 55 minutes in the oven)

  1. Preheat oven to 350°F. Lightly grease a rectangular loaf pan or line with parchment paper.

  2. Mash the ripe bananas with a fork. Mash 'em well.

  3. Combine all the liquid ingredients well with a whisk or fork. Lick the spoon you used for the nut butter.

  4. Add the dry ingredients one at a time, mixing well in-between.

  5. Add the chocolate chips, eat a few or a lot on the side.

  6. Fill your pan, and place in the pre-heated oven for 55 minutes. Test if a toothpick comes out clean when time's up (little crumbs are fine!). If not, add 2 minutes at a time.

  7. Cool on a wire rack for 15 minutes, then remove from the pan and cool completely on a wire rack.

  8. Store in a sealed container in room temperature for up to 3 days, or in the fridge for up to 7 days. But you probably won't need to store it at all.

You're welcome.


Christine


Recipe adapted from Veggie Inspired.

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