It’s Sunday morning. Time to make banana bread with a friend and listen to good jams. (And spend the rest of the day lesson-planning + stressing out.)
Here’s my favorite recipe. It has no refined flour or white sugar and is delicious and comforting. It’s best to use very ripe bananas, when they’re at their sweetest. lv, molly
P.S. You may want to double the recipe and freeze one loaf for later… I did.
Vegan Banana Bread
Makes 1 loaf
3 very ripe bananas (or 2 large)
1/2 cup honey
3 tablespoons canola oil, plus a little more for oiling the loaf pan
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts or pecans
Heat the oven to 350 degrees. Lightly oil a loaf pan.
Mash the bananas and mix with the honey, canola oil, and vanilla extract.
Stir together the whole wheat pastry flour, baking soda, and salt. Add the nuts.
Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes or until center is set. Enjoy!