Over the years I have learned that Vegan food, fat-free food, and ‘good-for-you’ food, doesn’t have to be disgusting. As a matter of fact, some of it actually tastes like real food! Kidding aside, many of us American’s (great grammar moment) have terrible eating habits, and our baked goods are delicious, but deadly. Vegan baked goods take out most of what’s bad, and hopefully, leaves the good taste. While there are many recipes that I have made that are just plain awful, the banana bread recipe that I made with two of my littles yesterday is not one of them 🙂
This recipe came from the book, Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr. M.D. Amazing book, with really great recipes in the back. I believe Dr. Caldwell’s wife, Ann, came up with this recipe. She has tons of recipes in there that exemplify the plant-based diet and it’s benefits.
Read all the way through to see adorable little rascals showing you how it’s done!
The BEST Banana Bread
1 and 1/4 cups whole wheat flour
1 cup spelt flour (you can use all whole wheat if you don’t have spelt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 small ripe bananas, or 2 large
1 jar of baby-food prunes, or 1/2 cup applesauce (applesauce is what I use)
1/3 cup (or less) of real maple syrup………you can also use honey or sugar, but I use the maple syrup
egg replacer for one egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water OR 1 and 1/2 teaspoon Ener-G egg replacer mixed with 2 tablespoons water)
1/2 cup raisins
2 teaspoons vanilla extract
3/4 cup oat, almond, or nonfat soy milk (I have used cows milk before when I was in a pinch and it tasted the same, just not vegan)
1 tablespoon lemon juice
Variations according to the book: If you do not have heart disease, add 1/2 cup chopped walnuts, or 1/4 cup of raisins and 1/4 cup of walnuts (you have to read the book to know why he suggests that you cannot have walnuts, or any nuts for that matter, if you have heart disease).
Preheat oven to 350
Mix first 5 ingredients in a large bowl…….getting help from precious little ones if you are so blessed 🙂
Mash bananas in a medium bowl.
Mix in remaining ingredients.
Add liquids to flour and mix gently. Pour into a 9×5 inch loaf pan(ungreased, so as not to add unnecessary fat).
Bake for 70 minutes, or until a toothpick comes out clean (in my experience it usually only takes about 50 minutes to get to my desired brownness……check on it often to see how long it takes in your oven.