Banana Walnut Bread



After 15 years of trying to create the "perfect" banana bread, I finally came across a recipe in a Whole Foods magazine which I challenge any person to 'one-up' using conventional baking with eggs, milk, etc. (I did alter the recipe ever so slightly) A touch of xanthan gum (completely natural, avail. at any health food store) acts as a thickener and binding agent, giving that perfectly light and bouncy "mouth feel".





This recipe also makes amazing muffins - see below!


Dry Ingredients:
  • 1 cup flour (white, wheat, combination thereof)

  • 3/4 cup spelt or oat flour

  • 1/2 cup organic cane sugar

  • 1/2 cup walnuts, plus some extra for topping

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt


Wet Ingredients:

  • 3 overripe bananas (the blacker the better)

  • 1/3 cup soy or rice milk
  • 1/4 cup canola oil
  • 1/4 cup maple syrup

  • 1 tsp pure vanilla extract


Method:

Preheat oven to 350 deg.

Combine dry ingredients in a large bowl.

In a blender, combine all wet ingredients and blend until completely smooth.

Pour wet mixture over dry and mix until completely combined.

Transfer to a loaf pan and top with walnut pieces or crumbs.

Bake 60 minutes or until top bounces back when lightly pressed with a finger.

Muffins:

Pour batter into muffin cups (should make about 12 muffins), top with walnut pieces and bake 30 minutes.














Source: Adapted from Whole Foods magazine, March / April 2008 issue, pg. 45