Earlier this week a big storm rolled over the coast and as the rain poured in, my internet went out. It was a mix of good and bad– finals are literally right around the corner, so I definitely had other things to do, but I hated being away from my beloved innertubes.
It also gave me the chance to experiment with this bread recipe. I had made the Vegan World Fusion Cuisine cookbook’s Bananananda Bread exactly as described, with a few additions of course. But it calls for ½ cup of maple syrup, which would cost a small fortune if I wanted to bake this on a regular basis.
So, I tinkered and came out with a recipe that, as far as I can tell, tastes just the same. I will admit that the shredded coconut is totally optional, as I’m yet to cook with shredded coconut and actually be able to taste it.
Ananda is Sanskrit for “bliss,” so here’s my recipe for Banana Bliss Bread!
Banana Bliss Bread
2 cups White spelt flour
½ cup Walnuts, chopped
½ cup Shredded coconut
4 tsp Baking powder
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Salt
2 Bananas, mashed
¾ cup Unrefined sugar
½ cup Apple sauce
½ cup Dates, pitted and chopped
¼ cup Safflower oil, plus 2 Tbl
½ tsp Vanilla
– Preheat oven to 350 degrees. Lightly grease a 9×5″ bread pan and set aside.
– In a large bowl, mash the bananas, then add the rest of the wet ingredients. In a smaller bowl, whisk together all the dry ingredients, then slowly mix the dry into wet. Pour into bread pan and sprinkle with more chopped walnuts.
– Bake for 1 hour. Check the center with a toothpick– if it comes out clean, you’re all done! Let cool for 5 minutes, then remove from pan and place on a cooling rack.
I like to spread a bit of vegan butter on mine and have it with my morning coffee or tea because, duh.