Friday, July 26, 2013

Banana Bread

I'm not sure why I keep baking breads in the heat of the summer, but I do. I'm on a mission to create healthier versions of the foods we love, without sacrificing taste. This one meets such criteria. I can not believe how delicious this Banana Bread turned out. It is super moist, not dry like some low fat baked goods can be. It has a rich, almost caramel like flavor. The top of the loaf has a crispness that is to die for. Try it and see for yourself how enjoyable healthy plant based eating can be!

* You can find whole wheat pastry flour in the bulk section of Fred Meyer, and at most other stores. It is my go to for baked goods.

Banana Bread


3-4 over-ripe bananas, about 1 1/2 cups mashed
1 1/2 cups whole wheat pastry flour 
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup organic sugar
1 Tbs cinnamon
2 Tbs pure vanilla extract
1/3 cup unsweetened applesauce
1/2 cup unsweetened almond milk
2 Tbs lemon juice
Walnuts, Raisins, Chocolate Chips, optional


Preheat the oven to 350 degrees. In a large bowl, mash the bananas and mix in sugar, vanilla and applesauce. Mix lemon juice with the almond milk and then stir into the banana mixture. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Add dry ingredients to banana mixture and stir until just combined, making sure not to over mix.You can fold in any add ins like walnuts, raisins or chocolate chips. I left mine pure.

Pour the mixture evenly into a 9x5 inch loaf pan that has been lightly oiled. Baked until a knife inserted in the center comes out clean, about 40 minutes. Allow to cool for about 30 minutes before serving.

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