Tuesday, June 24, 2014

Mini Pineapple Coconut Banana Bread

-Canola Oil Spray
-1 cup Almond Meal
-¼ cup + 2 tbsp. Light Brown Sugar
-¼ cup Old Fashioned Rolled Oats
-2 tbsp. Flaxseed Meal
-¼ cup shredded unsweetened coconut
-½ tsp. baking powder
-¼ tsp. salt
-¼ tsp. Ground Saigon Cinnamon
-1/3 cup mashed, very overripe banana (about 1 small banana)
- ¼ cup canned crushed pineapple
- 2 Eggs
-½ tsp. Vanilla Extract
Preheat oven to 350F. Spray a mini loaf pan with canola oil spray and set aside. In a large bowl, stir together the almond meal, brown sugar, oats, flaxseed, coconut, baking powder, salt and cinnamon.
In a medium bowl, stir together the mashed banana, pineapple, eggs and vanilla. Pour wet ingredients into dry ingredients and mix until just combined.
Pour batter into mini load pan.
Bake for 55-65 minutes, or until a knife inserted into middle of bread comes out clean.
Cool bread for fifteen minutes in pan before carefully removing from pan and transferring to a wire rack to cool completely.

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