Friday, December 14, 2012

Banana Bread (from Forks over Knives)

So the banana bread was a success (other than needing a few more minutes in the oven)! As usual, I forgot to take a picture before I sliced it up :(

Here's the recipe:

  • 2-3 ripe bananas, mashed (2 if med-large, 3 if on the smaller side)
  • 2 cups whole wheat pastry flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 1/4 cup non-dairy milk (I used vanilla coconut milk)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional but worth the extra calories!)
  1. Preheat oven to 350
  2. Combine flour, soda, and salt in large mixing bowl
  3. In separate bowl, combine bananas, maple syrup, applesauce, milk, and vanilla
  4. Make a well in the middle of the dry ingredients and pour in the wet, mixing until everything is evenly   moistened. Stir in walnuts if using.
  5. Pour batter into non-stick (I used Pam) 8 x 4 loaf pan
  6. Bake for 55 - 60 minutes (I baked for 58 and it could have definitely used at least another 5 minutes)
  7. Let cool for at least 30 minutes before removing from pan, then let cool completely before slicing.

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