Good old banana bread! I haven't made a loaf in ages, but Mother's Day called for a sweet treat and one can always count on banana bread to deliver just that. I love the fact that this particular loaf is not only dairy-free and egg-free (and thus, vegan), but reasonably low in sugar too. Bananas are naturally sweet so a few tablespoons of rice syrup is really all the added sweetness it needs.
This is a really quick and well-tested recipe. The result is a soft and moist loaf that is definitely sweet enough, but perfect for both breakfast table and afternoon tea. Feel free to swap almond milk to soy milk and use WHOLE WHEAT flour instead of WHOLE GRAIN spelt flour. You can even add a touch of cardamom in the mix, if you wish. Macadamias or hazelnuts would be a great alternative to walnuts, too.
Prep: 20 mins
Cook: 45 mins
Yields: 3 Servings
1Preheat oven to 180C. Grease and lightly flour a medium size loaf pan.
2Combine all dry ingredients in a bowl.
3Mash the bananas really well and in a large bowl, whisk them with almond milk, oil and rice syrup and vanilla extract.
4Add the dry ingredients to the banana mixture and mix lightly to combine. Finally fold in the chopped walnuts.
5Pour the batter into the tin and bake for 40-45 minutes or until a tester inserted in the middle of the loaf comes out clean. Leave to cool on a wire rack before cutting into slices. Serve fresh or toasted.
Credit to http://www.scandifoodie.blogspot.com.au/
260g stone ground whole grain spelt flour
1 teaspoon aluminum free baking powder
1 teaspoon pure baking soda
1 teaspoon organic ground cinnamon
1/2 teaspoon organic vanilla extract
a tiny pinch of himalayan salt
5 bananas (500ml mashed)
50ml organic unsweetened almond milk
6 tablespoons organic cold pressed extra virgin olive oil
4 tablespoons organic gluten free brown rice syrup