This recipe is by our dear friend Anne Brenton.
When it comes to banana bread, the best bananas to use are those that are over-ripe. Also, this recipe is so much better the day after it is baked.
Preheat oven to 350 degrees F.
Use an 8 inch square baking pan
Combine mashed bananas, maple syrup, applesauce, almond milk and vanilla.
Combine all dry ingredients.
Add dry to the wet ingredients.
Do not over mix.
Bake for 30 minutes. Exact time will depend on your oven.
Remove from oven and cool completely on a rack. Slicing with a bread knife helps to make slices that aren’t crumbly.
|1 cup mashed banana|
|1/3 cup maple syrup|
|1/3 cup unsweetened apple sauce|
|1 and 1/4 cups original almond/Soy milk|
|2 teaspoons vanilla extract|
|2 and 1/4 cups whole wheat flour|
|1 tablespoon baking powder|
|1 teaspoon baking soda|
|1/3 cup chopped walnuts (optional)|