I loosely followed this recipe with variations to make it healthier. I just tested a piece and it is moist, lightly sweet, and delicious. I don’t bake very often and try to avoid whole wheat flours in general, but the occasional exception is fine. I used whole spelled to this bread. It is lighter than whole wheat.
Here’s the recipe that I adapted:
- 1/2 cup agave nectar
- 1/2 unsweetened applesauce
- 3 very ripe bananas, mashed well
- 2 cups whole-spelled flour
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened plain soy milk, mixed with 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla (I probably would have used a whole teaspoon, but I ran out)
- 1.5 teaspoons cinnamon
- 1/2 teaspoon salt
- Sift together flour, baking soda, salt, and spices.
- Mash the bananas and add all the wet ingredients.
- Add the wet ingredients to the dry. Mix well. Pour batter into the pan. I used a 9×5 loaf pan, and as you can see it rose beautifully. Baked in the oven at 275-300 for at least an hour and a half. (I prefer to bake banana bread at longer and lower temps – I think this is what helped the bread come out so moist).
- Oh, I also threw in a couple spoonfuls of raw unsweetened cocoa bean nibbles. It gives the bread a nice little crunch. Yes, baking with really expensive raw cocoa beans is kind of stupid.
- This is really easy to make and quite delicious, I encourage you to try it. Of course, you can use sugar or maple syrup instead of agave nectar, and regular flour instead of whole spelled – but why would you? If you have any doubts feel free to contact us here. 🙂