So in the last handful of weeks there has been National Peanut Butter Day… then Pancake Day… now Banana Bread Day tomorrow? Can the next one pretty please be national Arugula Day? or Kale Day? and Quinoa Day has to be coming up soon, right? Give the food bloggers a fighting chance to stay thin for god’s sake…

But back to the holiday at hand… I was trying to think of a unique spin, something interesting and out-of-the-box to contribute to such a monumental occasion, but when it comes to banana bread I’m just such a purist. I only want to taste bananas, walnuts, and butter (I don’t actually use real butter, but still…)

My recipe is simple, light, healthy and delicious (and also vegan). I don’t like the texture of bananas, so I mash the crap out of them so that no huge chunks make their way in. I’ve been experimenting more with almond flour lately so I did a 50/50 mix of almond and whole spelt flour which creates a nice whole-grain taste without that dense-as-a-brick consistency. I cut the sugar down to a minimum because the bananas provide so much natural sweetness already.

 

makes 1 regular-sized loaf, or 2 mini loaves

INGREDIENTS:
3 large ripe bananas, mashed
1/4 cup earth balance butter or oil
1/2 cup sugar
1/2 cup almond milk (or milk of your choice)
1 cup whole spelt flour
1 cup almond flour
1 teaspoon baking soda
1 teaspoon vanilla
pinch of salt
handful of chopped walnuts

METHOD:

Preheat oven to 350 degrees.

Whisk room temperature butter (or oil), with sugar, milk and vanilla.

Sift together flours, baking soda and salt and set aside.

Mash bananas.

Gently stir together the dry and wet mixtures. Fold in bananas. Don’t over-stir, mix until ingredients are just combined to avoid dense bread. Top with walnuts.

Bake for 30-50 minutes depending on your oven. Bake mini-loaves for less time than regular sized loaves.

 

 

 

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