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
