Rainforest Banana Oat Bread, Wheat-Free

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Part I: While visiting the Corwin family in Costa Rica, we had a potluck dinner. Staying in a remote area, far from any grocery stores, I made this Banana Oat Bread using bananas from the farm, sugar from homegrown sugar cane and coconut butter from locally grown coconuts. It was a perfect complement to the other wonderful salads and soups the other guests brought made from fresh grown vegetables. For dessert see Part II: Jungle Crumble.

To learn more about life on a farm in Costa, listen to my interview with Beth Corwin on the ASK A VEGAN show.

2 cups oat flour (I took rolled oats, put them in a blender and made oat flour)
1 tablespoon baking powder
1 tablespoon vinegar (I used the Corwin’s homemade banana vinegar)
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup brown sugar (I used the Corwin’s homemade variety made from real sugar cane)
2 ripe bananas mashed
1 cup water
1/4 cup coconut oil

Preheat oven to 350oF.

In a large bowl mix together flour, baking powder, cinnamon and sugar. In a small bowl, mash banana and blend with coconut oil. Add banana mixture, water, vanilla and vinegar to flour and mix well. Pour into a greased loaf pan and bake for 40 minutes. Let cool. Remove from pan, slice and serve.

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