Banana Bread

From Enlightened Eating- Caroline Dupont

 

 

 

¼ cup soy milk or almond milk

6 tbsp olive oil****, butter or coconut oil

6 tbsp maple syrup

2 ¼ cups of mashed ripe bananas (approximately 5 bananas)

2 cups light spelt flour** or whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp salt

1 cup chopped walnuts* or pecans

¾ cup carob chips or chocolate chips*** (optional)

 

1. Preheat oven to 350 F

2. Lightly oil an 8 inch x 8 inch cake pan or a loaf or bundt pan, dust with flour shaking out excess.

3. Put the milk, oil, maple syrup and bananas in a blender/food processor/Mixmaster, blend till smooth

4. In a large bowl, combine the dry ingredients.  Add the mixture and combine using as few strokes as possible.  Fold in walnuts and optional carob or chocolate chips

5. Pour into cake pan and smooth the top.  Bake until a toothpick inserted into the center comes out clean.  Depending on the pan 30- 40 minutes (bundt pan was 40)

Muffins: 350 F for 15-20 minutes depending on size

 

              * I used walnuts

** I used spelt.  This flour is carried in health food stores, or in the health food section at Loblaws, or usually anywhere they carry Bob’s Red mill products.  The spelt flour I used was called Oak Manor- unbleached spelt flour- all purpose

 

***Personally this is one recipe where I think the bread taste better without the chocolate chips.  Let the bananas speak for themselves. J

 

****I used olive oil