Oh my goodness, we haven't had Banana Bread in sooo long, and I couldn't resist using those blackened bananas of mine sitting in the refrigerator.
This recipe is adapted from Nourishing Traditions...as it was a quick little ditty of last minute quick bread making, I did NOT soak the flour and still this bread rose at least an inch over the edge of my loaf pan!
3 c. whole wheat flour
2 cups rice milk w/ 1 T. lemon juice
3 eggs
1 tsp sea salt
1/4 cup maple syrup
2 tsp baking soda
1/4 cup melted butter
3 ripe and mashed bananas
1/2 cup ground walnuts ( i grind them so the hubby doesn't complain about nuts and we all still benefit from their goodness. what he doesn't know won't hurt him, right?)
Stir rice milk with lemon juice into the whole wheat flour ( or spelt flour or a nice combination of both). Make a well in the middle and pour into that the slightly beaten eggs, salt, maple syrup, baking soda, butter, bananas and ground nuts. Stir until well blended.
I spray my baking pans with Spectrum Coconut Oil Spray, so did that and filled it nearly to the top with this sweet smelling batter. Baked 350 degrees for 2 hours...
a warm from the oven piece of banana bread spread with cashew butter and a glass of fresh raw milk is what i call Total and Complete Goodness.
Yum.
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