I love quick breads. Now that I have my awesome cast iron bread pans I think I love them a little more. This recipe is super simple and produces a really moist and slightly sweet bread.
The bread has carob powder which is a favorite of mine and definitely underrated. I really love the carob and banana combination. Carob, bananas, apple sauce, and dried cranberries all add sweetness to the bread, so I did not add additional sweetners Feel free to add a natural sugar though if you would like a sweeter bread.
I made the bread wheat free and used a combination of whole spelt, oat, and almond flours. You can use any combination of flours though the bread rise and density may change a bit depending upon what you use. Hope you enjoy the recipe below!
Carob Banana Bread
3 medium bananas
1/4 cup apple sauce
1/4 cup coconut oil melted
1/2 cup unsweetened soy milk
2 TBL dark molasses
1/4 cup carob powder
1 cup oat flour
1 cup whole spelt flour
1/4 cup almond flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup dried cranberries
Mash two of the bananas in a bowl. Add apple sauce, coconut oil, soy milk, and molasses. Mix well. Add spelt, oat, almond flour, cinnamon, baking powder, baking soda to a separate bowl. Mix well. Add dry ingredients to wet and mix until just combined. Fold in dried cranberries. The batter will be fairly thick. Spoon the batter into a oiled bread pan. Smooth the top. Peel and cut the remaining banana in half. Place the banana halves on top of the batter. Bake at 350F for 55 minutes. Remove from the pan and cool on a cooling rack.
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