A banana bread recipe that is vegan, gluten-free and contains no refined sugar is the winner of the RTE Breakfast Bake-Off!
In this competition, RTE readers voted for the best bread recipe to eat every morning.
The winner of this contest will receive the RTV Special Delivery of the Best Banana Bread Recipe prize.
The winning recipe was selected by RTE Food Editor Tom MacLean and RTE food critic and author of The Paleo Pantry, Michelle LeBoeuf.
“This banana bread is a staple of my daily diet,” said Tom Maclean, author of the bestselling Paleo Pantries: 100 Recipes to Make Your Food and Feed Your Body and RTV Food Editor.
“It’s also one of the most delicious baked goods on the market.
A vegan banana bread will not only be more delicious, but also contain more of the essential nutrients that are found in a good banana. “
Banana breads have been a staple in my life for over 10 years, and I’m sure that many of you are looking forward to a banana bread in the future as well.”
A vegan banana bread will not only be more delicious, but also contain more of the essential nutrients that are found in a good banana.
“This banana toast recipe is so rich in protein, fiber and antioxidants that it will be a perfect addition to any breakfast.”
This vegan banana toast is the perfect breakfast to enjoy with a cup of coffee or tea, or a quick lunch or dinner.
It will provide all the vitamins and minerals you need for the day, without the added sugars and carbohydrates.
The recipe uses whole wheat flour, which is a naturally gluten-less flour that is naturally gluten free.
It is also vegan and nut-free.
Banana Bread Recipe ingredients:1 cup whole wheat (unbleached) flour1/2 cup sugar1/4 cup butter (room temperature)1 cup flour1 teaspoon baking powder1/8 teaspoon salt1 cup unsweetened almond milk (or non-dairy milk)1 tablespoon maple syrup1 cup warm water1/3 cup sugarFor the banana toast:Combine the whole wheat, sugar, butter and baking powder in a small bowl.
Add the almond milk, maple syrup and water.
Let sit for 10 minutes.
Add in the flour and mix until it is fully combined.
Add 1 cup of the batter into a medium sized loaf pan and bake for about 45 minutes, or until golden brown.
Remove from the oven and let cool for about 20 minutes.
Make the banana slices:Remove the bananas from the pan and transfer to a cutting board.
Cut into 1-inch slices.
Combine the baking powder, salt, almond milk and maple syrup in a bowl and mix well.
Add half the slices into a bowl, then add the rest of the slices.
Sprinkle the remaining ingredients over the top and bake until golden, 10 to 15 minutes.
Remove the banana from the baking sheet and let sit for about 15 minutes to cool completely.
For the vegan banana slices, make the batter for the banana bites:Mix the whole milk, sugar and butter together in a medium bowl.
Add the vanilla extract and mix on medium speed until combined.
Add in the remaining milk and blend on medium for about 30 seconds.
Add 1/4 of the water to the mixture, and mix in to form the batter.
Spread on a plate and bake at 350 degrees for about 10 minutes, until the banana pieces are golden brown and crisp on the outside and soft inside.
The RTV Breakfast Bake Off winner will receive a special RTV delivery of the best vegan banana loaf recipe, and a special prize pack of four vegan banana bakes.
If you are a runner-up, you will also receive a RTV breakfast package of four gluten-Free Banana Bakes!
If you would like to know more about RTV food, please visit www.rte.ie/food and follow @RTEfood on Twitter.