Carob flour is something pretty special. Its a flower made from the fruit of the carob tree. It has a very unique and sweet taste, kind of like cocoa but much sweeter and most importantly it doesn’t contain any caffein.
For me its become a kitchen staple, because I love the taste and I have pretty easy access to it here in Europe. There are many uses for carob flour one of my favorites is in banana bread. Just so delicious!
- 5 very ripe bananas
- 1 c of carob
- 3 c of flour (I use whole wheat for this recipe)
- 3 tbsp coconut oil
- 2 tbsp baking powder
- 1 tbsp white vinegar
- 1 1/2 c plant milk
- 1 /2 c coconut sugar (you can add more if you want your bread to be even sweeter)
- 1/2 tsp vanilla powder
Preheat your oven to 180C.
Mash up the bananas in a bowl then add the coconut oil, vinegar and milk and stir until well combined.
Take two clean bowls, add 2 cups of flour to one of the bowls and 1 cup of flour together with 1 cup of carob to the other. Divide the remaining dry ingredients, except for the vanilla, evenly between the two bowls and combine well. Add the Vanilla to the light flour mix. Next divide the wet ingredients evenly between the bowls.
Take a bread pan and add the carob mix first and then the light flour mix. Make sure the two don’t mix in order to achieve the duo toned look of the bread.
Put in the oven and bake for 40-45 mins. ENJOY!