I CANNOT KEEP BAKED GOODS IN MY HOUSE. WHEN WILL I LEARN?
As I say that, I am currently trying to decide if I want to try and create a sourdough bread starter because I live in SF so I think that’s a requirement to live here? Unsure. But I had this gluten-free sourdough bread last weekend and it was so, so good.
Back to bread. I had seen recipes that used pancake mix as a bread mix before but had never tried it myself. I had a box of Fit Body Bakery’s High-Protein Power Pancake Mix in my pantry (left over from recipe creation for my Gluten Free Chocolate Coconut Muffins) and decided to give it a shot. I of course had bananas that needed to be used up and everything tastes better with chocolates and nuts, right?
The fight called “take a photo before the sun goes down” is real. This bread – unlike many other gluten free breads – holds it shape pretty well refrigerated, but I wasn’t quite sure so I wanted to take the photos ASAP. After not feeling like cooking all week, I spent several hours cooking for the week in the kitchen on Saturday evening, including this bread.
The best part of this bread is how customizable it is – swap out pecans or hazelnuts for the walnuts, omit the chocolate chips (or double them!), add raisins – whatever your heart desires. The theme for this month’s Recipe Redux is bread so be sure to check out some of the other amazing carby-treats other fabulous bloggers created this month.
I’ve been eating a slice of this for a snack or dessert all week, topped with a little marscapone cheese or chocolate peanut butter.
- 3 cups pancake mix [gluten-free if necessary] (I used Fit Body Bakery's High-Protein Power Pancake Mix)
- 1 cup unsweetened almond milk
- 2 bananas, mashed
- 2 eggs
- ¼ cup + 1 tbsp walnuts
- ¼ cup + 1 tbsp cacao nibs (or chocolate chips)
- Preheat oven to 400F.
- Line a bread pan with parchment paper and spray with coconut oil and set aside.
- In a stand mixer or a large bowl, mash bananas.
- Add pancake mix, almond milk and eggs and mix until well combined.
- Gently fold in walnuts and cacao nibs/chocolate chips.
- Pour batter into prepared bread pan and bake for 40 minutes or until top is brown and a fork inserted comes out clean.
- Let cool completely then keep in refrigerator for up to five days or freezer for up to one month.
Chat with me:
Have you ever created a sourdough starter – should I do it? What is your favorite type of bread to bake? What foods can you not keep in your house?