For anyone trying to avoid wheat/grain products, this is for you! A yummy, nutty bread that is wonderful for breakfast and snacks.
Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray.
Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended.
Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 332 calories; protein 19.4g; carbohydrates 31.7g; fat 16.6g; cholesterol 61.4mg; sodium 218.2mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.