Banana Ginger Bread (serving = slice)

Dry
1 ½ cup whole wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 Tablespoons bran crumbs from GG Bran or another whole grain
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom (optional)
½ teaspoon fresh grated nutmeg (optional)
sprinkle of mace (optional)
2 Tablespoons flax seed meal or white sesame seeds
½ cup chopped pecans or walnuts
Wet
¼ cup oil (can substitute apple sauce 1:1)
½ cup water
½ cup sugar
1 cup mashed very ripe bananas (2 is usually enough)

The GG Bran is made by creating crumbs from the wafers in the food processor. Any suitable fiber could replace it.
Option: Omit the sweetener; use lite vanilla silk instead of water. Replace oil with applesauce.
Option: 1 cup spelt flour, ½ cup millet and one massive Tablespoon of light buckwheat flour.
Option: shredded carrot (precook in microwave a bit)

Combine dry ingredients (except sesame seeds and nuts) and sift together. Add sesame seeds and nuts
Blend wet ingredients: Oil, water, sugar, banana and blend with a stick blender until liquid.

Bake in a loaf pan (greased sides; wax paper on bottom) for 45 to 50 at 350 until toothpick in center comes out without crumbs.
Turn upside down to cool. Slice with serrated edge knife.

Serving Size: Makes 10 slices of banana bread