The poor Pinto Stallion, in the movie The Pinto Bandit, he was so being framed for crimes committed by Volcano, the freako attack horse. Not to spoil it for you, but as with all great Westerns, this one ends with the stallion kicking up his heels, running wild with his herd.
For us it also ended with a loaf of Blender Banana Bread. I’m so excited about this recipe because it is so easy to whip up and chock full of protein, not to mention, it’s vegan and gluten free.
Bonus: even though it’s mixed up in a non-traditional way (no mashing bananas separately and carefully folding them in), it still comes out of the oven with that beautiful blue-ribbon banana bread crack on top. Yes!
- 3 ripe bananas
- 8 oz tofu
- ½ c brown sugar
- 1 t vanilla
- 1 t lemon juice
- ½ t baking soda
- ½ t baking powder
- ¾ t salt
- 2 cups of your favorite flour mix (I used straight buckwheat flour for this loaf)
- Optional ½ c chopped walnuts
Preheat oven to 350° and grease up a loaf pan. I use olive oil and just work it around with my fingers. Then rub the excess oil into the backs of my hands…fantastic moisturizer.
In a blender, blend all ingredients except for flour(s) and nuts. Then add your flour(s) and blend on low, until the flours are just mixed in. Stir in walnuts and then spoon batter into the loaf pan. Bake for 45-50 minutes; or until the bread is springy to the touch. Remove from pan. Allow to cool on wire rack and enjoy.
Awesome with a little peanut butter slathered on top.