A revision of my blueberry banana bread , this recipe calls for two and a half bananas and one apple, as that’s what was in the house. You could make ‘normal’ banana bread and leave out the apple, using three bananas; apples are a nice fall or winter touch. Toasted walnuts and tart dried cherries put the flavor over the top! Feel free to switch that to pecans and raisins. Pictured with homemade vegan butter and orange marmalade.
2 1/2 slightly overripe bananas
1/3 c almond milk (original unsweetened)
4 T brown rice syrup
2 T lemon juice
1 c all-purpose flour
1 c whole wheat pastry flour
1/3 c raw wheat germ
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 t cinnamon
1/2 t freshly grated nutmeg
1/2 c walnuts
1 cup dried tart cherries
coconut oil spray
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 till fragrant and golden brown.
Step Two: Mix together in larger of two bowls the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step Three: Mash bananas well with a fork. Peel apple and cut into small pieces.
Step Four: Combine wet ingredients into smaller of two bowls: mashed banana mixture,apples, 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 walnuts and tart cherries.
Step Six: Bake at 350 till golden brown, 50 -55 minutes.
Slip the loaf out and cool on a rack. Serve warm, or toasted piece by piece (my favorite way to eat this)!