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Warrior Banana Bread

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Warrior Banana Bread


US
Metric


Servings: large banana bread loaf
Ingredients

Votes: 1
Rating: 5
You:
Rate this recipe!

Print Recipe
Servings
1 large banana bread loaf

Servings
1 large banana bread loaf

Instructions
  1. Preheat oven to 400 F.

  2. Brush coconut oil over a 9 inch loaf pan and line with parchment.

  3. Whisk together the oil, honey, and eggs until combined and smooth.

  4. Mash the bananas and add them to the mixture with the eggs. Add in the apple sauce. Stir well to combine.

  5. Add in the almond milk and cinnamon. Mix
    to combine.

  6. Stir in the Warrior Bread Mix and stir until everything is combined. It should be the texture of a thick pancake batter. If it seems too thick, you can add more almond milk.

  7. Pour the mixture into the loaf pan and put it into the oven. Bake for about 1 hr 10 min until cooked through. Remove from the oven and allow to cool before slicing.


US
Metric


Servings: large banana bread loaf
Ingredients

Votes: 1
Rating: 5
You:
Rate this recipe!

Print Recipe
Servings
1 large banana bread loaf

Servings
1 large banana bread loaf

Instructions
  1. Preheat oven to 400 F.

  2. Brush coconut oil over a 9 inch loaf pan and line with parchment.

  3. Whisk together the oil, honey, and eggs until combined and smooth.

  4. Mash the bananas and add them to the mixture with the eggs. Add in the apple sauce. Stir well to combine.

  5. Add in the almond milk and cinnamon. Mix
    to combine.

  6. Stir in the Warrior Bread Mix and stir until everything is combined. It should be the texture of a thick pancake batter. If it seems too thick, you can add more almond milk.

  7. Pour the mixture into the loaf pan and put it into the oven. Bake for about 1 hr 10 min until cooked through. Remove from the oven and allow to cool before slicing.

One thought on “Warrior Banana Bread

  1. Maile Espinda says:

    I’ve tried making the banana bread twice now and both times it did not turn out. I followed the directions specifically and with the second batch I did put in more almond milk to make the consistency more smooth. But both times it just seemed very “sticky”. As a result I ended baking the bread for almost 2 hours and both times it just seemed not to cook, form. Do you have suggestions as to why this is happening? Would love to enjoy some banana bread 🙂

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