Maple Banana Bread
soy-free, wheat-free option, oil-free
Recipe from The Everyday Vegan.
This quick bread is tender and so fragrant and delicious, you won’t believe it is made with whole-grain flours and no oil! And, you can just as easily turn these into muffins (see note).
1 cup whole-wheat pastry flour (or 1 cup + 3-4 tbsp spelt flour for wheat-free version)
3/4 cup oat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp sea salt
1 cup pureed overripe banana (see note)
1/3 cup pure maple syrup
1/2 cup plain non-dairy milk
1 tsp pure vanilla extract
3-4 tbsp non-dairy mini or regular chocolate chips (optional)
Preheat oven to 350. In a large bowl, mix dry ingredients. In a separate bowl, combine pureed banana, maple syrup, milk and vanilla. Add wet mixture to dry, and add in chocolate chips (if using), and stir through until just well combined (don’t overmix). Wipe a loaf pan lightly with oil (or use a silicone loaf pan). Pour batter into pan and bake for 43-48 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean. Makes 1 quick bread.
1) If you have an immersion blender, puree several medium-large overripe bananas in a deep, large cup, then measure to get your 1 cup. If you don’t have an immersion blender, mash banana very well.
2) To make muffins instead of a quick bread: Pour mixture into a 12-cup muffin pan fitted with cupcake liners. Bake for 17-20 minutes, or until a toothpick inserted comes out clean. Remove, let cool for a few minutes in pan, and then transfer to a cooling rack to cool completely