Corny Banana Bread or Muffins
Ingredients
- 1/2 cup brown rice syrup
- 1/2 cup sunflower oil
- Equivalent of 2 eggs in egg replacer (see "Substitutions" section of this website)
- 1 cup mashed, ripe banana
- 1 tsp pure vanilla
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup cornmeal
- 1/4 cup wheat germ
- 1 tsp alum-free baking soda
- 1/4 tsp sea salt (optional)
* Combine all wet ingredients together in a large measuring cup. Beat egg replacer with a whisk, then add wet ingredients to the egg replacer.
Combine all dry ingredients, then add to the wet mixture, alternating with the mashed banana, so it is well-mixed.
Preheat your oven to 350 F. Lightly oil muffin tins or loaf pan and fill with the batter.
Bake for 45 minutes to an hour, until a toothpick comes out clean from the centre and top is browned.
Try replacing the whole wheat flour with oat flour or other flour of your choice. Very tasty, although it may be a bit dryer.
Combine all dry ingredients, then add to the wet mixture, alternating with the mashed banana, so it is well-mixed.
Preheat your oven to 350 F. Lightly oil muffin tins or loaf pan and fill with the batter.
Bake for 45 minutes to an hour, until a toothpick comes out clean from the centre and top is browned.
Try replacing the whole wheat flour with oat flour or other flour of your choice. Very tasty, although it may be a bit dryer.
This article uses material from the "Corny Banana Bread or Muffins" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
