Maple Banana Bread (Dreena Burton)

3/4 cup whole-wheat pastry flour
1 cup kamut flour (or more w/w pastry flour; or can use ~1 1/8 cups spelt flour; see note #1)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp sea salt
1 cup mashed overripe banana
1/2 cup pure maple syrup
1/2 cup vanilla or plain soy milk (see note #1)
1 tsp pure vanilla extract
1-2 tbsp organic canola oil

Preheat oven to 350. In a large bowl, combine dry ingredients, mixing well. In a separate bowl, combine mashed banana, maple syrup, soy milk, vanilla, and canola oil. Add wet mixture to dry, and stir through until just well combined (don't overmix). Pour into a lightly oiled loaf pan and bake for 45-50 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean.


Notes:
1. If using more w/w pastry flour instead of the kamut flour, you may need a couple of extra tbsps of soy milk to moisten the batter.


2. Try adding 1/4 cup non-dairy chocolate chips and 1/4 cup of toasted chopped nuts (ex: pecans/walnuts) to the batter.


3. If baking in an 8" x 12" baking dish (as per this post), baking time will be only 26-28 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user CJTOSCANO.