Lemon zest completes the mix of delightful flavors in this fat-free vegan breakfast bread. Thanks to Susan at fatfree vegan kitchen blog for her excellent recipe. After two months of nonblogging/winter hibernation, repeated success with this bread inspired me to go ahead and blog my tweaked version. Confession: I don’t measure the nutmeg. I just grate enough to dust the mashed bananas well.
3 slightly overripe bananas
1/3 c almond milk (original unsweetened)
4 T brown rice syrup
2 T lemon juice + zest of half a lemon
1 c all-purpose flour
1 c whole wheat pastry flour
3/4 t baking powder
3/4 t baking soda
1/2 t salt
3/4 t cinnamon
1/2 t or so freshly grated nutmeg
1/2 c walnuts
1 heaping cup blueberries
Preheat oven to 350 F. Spray or grease loaf pan (9 x 5) with coconut oil.
Step One: Chop walnuts coarsely, then toast for about seven minutes over medium heat. Stir them every once in a while as they become fragrant and begin to turn golden brown.
Step Two: Mix together in larger of two bowls the flours, baking powder, baking soda, salt, cinnamon, and walnuts.
Step Three: Mash bananas well with a fork. Grate nutmeg over them. Zest half a lemon and toss it over the bananas. Juice lemon(s) till you have two tablespoons of juice.
Step Four: Combine wet ingredients into smaller of two bowls: mashed banana mixture, almond milk, brown rice syrup, and lemon juice.
Step Five: Pour wet mixture into dry mixture. Stir gently till it becomes a nice dough — don’t overdo it. Fold in blueberries.
Step Six: Bake at 350 till golden brown, 55 minutes to an hour.
The banana bread slips right out, pretty much right away. Cool on a rack and serve still warmish, or toasted piece by piece (my favorite way to eat this) with Olivio spread.!