Finally the banana bread recipe I promised to share.
I was so happy to find this “clean” recipe which does not use oil, sugar or any other yucky-ish ingredients. This banana bread is sweetened with 100% pure maple syrup and uses only a few simple ingredients. And it’s so easy to make. You just have to add some wet ingredients to some dry ingredients. Brendan is now a proper expert making it so you know if he can … everybody can.
2 cups whole-wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup mashed banana (I usually use 3)
1/2 cup 100% pure maple syrup
1/3 cup unsweetened applesauce (so easy to make – no need to buy it)
1/4 cup unsweetened plant-based milk (used coconut or oats)
1 1/2 teaspoons pure vanilla extract *Note: You can add 1/2 cup of other “stuff” to the batter, if you desire, such as walnuts, pecans, blueberries or vegan chocolate chips. Obviously, I used vegan chocolate chips 🍫
Preheat oven to 180C. Prepare an 8×4-inch loaf non-stick or silicone baking pan.
In a large mixing bowl sift together the flour, baking soda, and salt.
In a separate mixing bowl, combine the mashed banana, maple syrup, applesauce, milk and vanilla.
Make a well in the center of the dry ingredients and pour the wet ingredients, mixing just until everything is easily moistened.
Spoon the batter into the prepared loaf pan.
Bake for 55 to 60 minutes. It’s hard to test for doneness with a knife because the banana tends to stay moist, so judge by the edges of bread. They should be golden brown and pulling away from the sides of the pan.
Let the bread cool completely, about 20 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack.