Another Mother’s Day brunch recipe! Oh joy!
This banana bread recipe came from the recipe I made earlier this month (strawberry-banana bread), but was altered because of ingredients I had on hand!! The result was a moist bread with a dense crumb! DELIGHTFUL! Even the non-vegans went back for more!
Banana Walnut Bread
1/3 + 1/4 cup granulated sugar
1/2 Tbsp. molasses
1/4 cup Earth Balance butter, at room temperature
1/4 cup unsweetened applesauce, with cinnamon
3 ripe bananas, fork mashed
2 cups spelt flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup non-dairy milk
1 tsp. apple cider vinegar
2 tsp. flax meal
1 tsp. vanilla
1/3 cup chopped walnuts
In a small dish, combine the non-dairy milk, vinegar and flax meal. Stir well to combine and let sit at least 10 minutes to curdle.
Sift together flour, baking soda, salt and cinnamon into a large mixing bowl. Set to the side.
In a medium mixing bowl, cream together the butter, sugar, vanilla and molasses. Stir in the applesauce and mashed banana.
Combine the curdled milk mixture with the other wet ingredients and stir well to combine. Make a well in the center of the flour and slowly pour in the wet mixture. Gently fold all ingredients together (about 10 stirs), add walnuts and fold gently a little more (about 10 more stirs) being careful not to over-mix!!
Pour batter into a lightly oiled loaf pan and bake in a preheated 350 degree oven for an hour. Let cool on a cooling rack before slicing and serving.
I hope Nichole and my mom enjoy the leftovers (: