By Nadia W.
(Nadia is on the NCVA’s board of directors. This is her first blog post, and definitely not her last.)
This is one of my favourite things to make, or bake. Actually, it’s the only thing I do bake.
I don’t consider myself a baker. Truthfully, I find it stressful and tedious. Perhaps it’s the measurement and the stress of wondering whether whatever I’m baking will turn out to be edible.
But this banana bread bread recipe has yet to fail me. It is one I made before going vegan and I found it was quite easy to veganize. I simply omitted the butter and eggs. Bananas are so moist and binding that you don’t need those things in any banana bread recipe, so it’s a bit ridiculous that they’re still included in so many.
Without further ado, here’s my no-fail banana bread recipe.
4-5 ripened bananas
1/4 cup vegetable oil
1 cup maple syrup
2 cups whole wheat flour
1 cup spelt flour
2 T baking powder
What to do
In a bowl, mash bananas. Stir in oil and maple syrup. Add flour, vanilla, cinnamon, nutmeg, and baking powder. Mix together. Grease baking pan with earth balance. Pour batter in pan Bake at 300 to 350F until cooked (about 45 minutes to an hour.)