For those of you who follow me on Facebook, I apologize for promising this recipe on Monday and then not delivering. I made this bread on Sunday night and the flavor was AMAZING, but it came out a little more dry than I like. Rather than posting a recipe and *hoping* that it would come out right for you I decided to take one for the team and make another loaf.
Hannah helped me make this bread last night and it turned out perfect! But you know what didn’t turn out perfect? The pictures I took of the bread. Seriously, every single picture I took turned out blurry. I picked out two that I’m going to share with you anyway, because what’s a recipe without a picture? It’s crap.
Spiced Banana Bread
1 ½ cups whole wheat flour
1 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¾ tsp ground ginger
½ tsp salt
½ tsp ground cloves (I had whole ones and used my coffee grinder)
½ cup sugar
5 bananas, the browner the better
1 tsp vanilla extract
¼ cup agave nectar or pure maple syrup
1/3 cup non-dairy milk (I used unsweetened almond milk)
1 tsp lemon juice
*additional cinnamon and sugar for topping the loaf
1. Preheat oven to 350 degrees. Spray loaf pan and set aside.
2. Add the teaspoon of lemon juice to the milk and let it sit for a couple of minutes. This is how you make vegan buttermilk!
3. Add four of the bananas to a food processor or blender along with the vanilla extract and agave nectar and mix. Add the milk and mix again until smooth. Add the fifth banana to the mixture and pulse so that it still has some small chunks in it.
4. Add all the dry ingredients to a bowl and stir with a large spoon.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour into loaf pan and sprinkle with additional cinnamon and sugar (I like turbinado sugar for the top). Bake 40-55 minutes. I always check my bread starting at 40 minutes (if a toothpick comes out clean then it’s done) but usually have to keep cooking until closer to 55 minutes. I’d rather check it early a few times then let it cook too long and be too dry!
7. Immediately remove from loaf pan – you should be able to just tip it over and it will fall right out. Allow to cool 1-2 minutes on cooling rack before slicing. I like to eat mine immediately, slathered with butter!
You can tell in this picture that the bread is moist and dense (as I think banana bread should be) but it’s not gooey at all. The toothpick should definitely come out clean, but be careful not to over cook it. If you don’t want your bread as moist then you can use three or four bananas instead of five, or cook it for another 5 minutes after the toothpick comes out clean the first time.
Here are the nutrition facts, assuming that you cut your loaf into 10 slices.
Looks good