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.
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.
Not optional: spreading butter on top and having it with your morning coffee or tea. Because, duh.