By KD Angle-Traegner, Founder & Editor
I wanted a recipe that didn’t use brown or white sugar, and I didn’t want a whole lot of oil. I played around with ingredients and this recipe is what I came up with. I absolutely love the addition of the maple extract, so if you can swing it definitely add it in. It makes the house smell amazing while baking and adds another layer of subtle flavor to the baked bread.
I am already imagining making this again and trying more flavor combinations- peanut butter or peanuts for a peanut butter and banana flavor? Maybe. It’s a sturdy bread that can handle playing with flavors. Give it a try, I think you’ll like it.
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3 very ripe bananas
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/3 cup canola oil
- 1/4 cup brown rice syrup
- 1/4 cup maple syrup
- 1 teaspoon maple or vanilla extract
- Preheat oven to 350 degrees.
- Use either a 9×5 or 8×4 loaf pan- spray the pan with non-stick cooking spray or grease the pan and dust lightly with flour.
- Mix together the almond milk and vinegar, set aside for a few minutes to curdle.
- Combine flour(s), baking soda, salt and cinnamon in a medium bowl and set aside.
- In another bowl, mix the oil, maple syrup, brown rice syrup, and maple extract (or vanilla).
- Mash bananas and add to oil mixture and stir until fully combined.
- Add the almond milk/vinegar- continue to mix on low until incorporated.
- Make a well in the center of the flour mixture. Add in wet ingredients and stir until fully combined. Do not over mix.
- Pour into prepared pans. Top with chopped nuts and a sprinkle of cinnamon or freshly grated nutmeg.
- Bake until a toothpick inserted in the middle comes out clean, about an hour. Start checking the breads at 45 minutes. Once you remove from the oven, let stand for 10 minutes to cool. Then flip onto a cooling rack for further cooling.
- Top loaves with 1/4 cup roughly chopped walnuts (optional)