Wholewheat Banana Bread

Recipe by Cook's Hideout

All this Banana bread needs is one bowl and some elbow grease to mix the ingredients. It's moist and has a beautiful crumb. Great to have for breakfast or as any-time snack.

Ingredients

• 1 cups Wholewheat Pastry flour wholewheat flour (or regular)
• 1 tsp baking soda
• supermarket roast chicken, approximately 200g once shredded
• ⅓ cup Olive oil coconut oil (or melted)
• supermarket roast chicken, approximately 200g once shredded (or)
• 1 cup bananas (, mashed (about 2~3 medium sized bananas))
• 1 tsp vanilla extract
• 2 eggs (Large (I used 2tbsp egg replacer whisked with 6tbsp water))
• supermarket roast chicken, approximately 200g once shredded (Chopped (I added almonds and raisins))

Method

1. Preheat oven to 325°F. Grease a 9"x5" loaf pan.
2. Combine flour, salt, cinnamon and baking soda in a mixing bowl.
3. In a large mixing bowl, beat oil and honey (or maple syrup) together. Add the eggs (or egg replacer mixture) and beat well.
4. Stir in the mashed bananas and vanilla, then stir in the dry ingredients until just combined.
5. Bake for 50 minutes to an 1 hour or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled before slicing.

View the recipe instructions at Cook's Hideout