Banana Nut Bread
Prep: 25 minutes Cook: 60 minutes
Serves:Makes 1 loaf
This is our favorite banana bread. I make it in a red SiliconeZone loaf pan. It comes out clean every time!
- 3/4 cup non-dairy milk
- 1 tbsp lemon juice
- 1 1/4 cups whole wheat pastry flour
- 1 cup unbleached white flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup walnut pieces
- 1/3 cup prune puree
- 1 cup ripe bananas, mashed
- 3/4 cup sugar or Sucanat
- 1 tablespoon egg replacer mixed in ¼ cup cold water
- 1 tsp vanilla
Preheat oven to 350 degrees.
Place the non-dairy milk in a cup. Add the lemon juice and mix well. Set aside. This will thicken as it rests.
Mix the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Stir in the walnut pieces and set aside.
Mix the prune puree, bananas and sugar or Sucanat in another bowl. Combine the egg replacer and water and mix until frothy. Stir into the banana mixture along with the vanilla. Add the milk mixture and mix again. Pour into the dry ingredients and stir until combined. Do not over-beat.
Pour into a non-stick 9x5 inch loaf pan. Bake for 60 minutes.
Hint: Regular whole wheat four may be used instead of the pastry flour. It will be slightly heavier. If you make this in a conventional non-stick pan, loosen it from the sides with a dull knife after it cools slightly. Then invert to remove. If you make this in a flexible silicone pan, you will just need to flex the sides several times before inverting to remove.