• Megan Sherer

Persimmon Banana Bread (Vegan, Gluten-free)


I have an announcement: I discovered persimmons this year. About a month ago, I was at my local Sunday farmer's market and was offered a slice of fresh Fuyu persimmon to sample. I was a little hesitant, because TBH they look like tomatoes and I really don't like raw tomatoes. But thank goodness the kind vendor was persistent, because it turns out I LOVE persimmons. They are sweet, crunchy, creamy, and really hard to describe if you've never had one. So go try one really quick and then come back.

.....

Okay great, so now we're on the same page. Persimmons are awesome. So awesome that I got a little too excited and bought a few too many a couple weeks ago. I didn't want to waste them, so before they went bad I decided to get a little creative and turn them into a dessert/snack/breakfast. I've been on a real loaf kick lately, so I figured why not puree some of these beauties and see how they fare. Spoiler alert: it turned out great. But don't let me persuade you...make it yourself and you be the judge. I'll be patiently awaiting your conclusion.

INGREDIENTS

2 ripe bananas, mashed

4-6 Fuyu persimmons

2 tbsp water

2 flax or chia "eggs" (blend together 2 tbsp ground flax/chia seeds with 4-6 tbsp water)

1/2 cup raw honey

1 1/4 cup organic oat flour

1/3 cup coconut flour

1/3 cup coconut milk (or nut milk of choice)

1 tsp vanilla extract

1 tsp baking powder

1 tbsp cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees

2. Blend persimmons and water in high-speed blender until they make a smooth puree

3. In large bowl, mix together mashed bananas, flax "eggs", and raw honey until well combined. Then add persimmon puree and coconut milk

4. Add all dry ingredients and vanilla to the wet ingredients and stir well until combined.

5. Add batter to greased or parchment-lined loaf pan. Bake for approximately 40 minutes or until golden on top and knife comes out clean. Allow bread to cool completely before cutting. The bread has more of a dense "bread pudding" consistency, so I prefer to either keep it in the fridge and eat it cold, or warm up a slice and top with more honey and diced fruit. Either way, you can't go wrong!

#persimmons #persimmonbananabread #vegan #glutenfree #plantbasedbaking #holisticrecipes #persimmonbread #breadpudding #holidaybaking #farmersmarket

​© by Megan Sherer

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