Classic Banana Bread
1 3/4 cup Flour
2/3 cup Sugar
1 1/2 tsp Baking Soda
3/4 tsp Cream of Tartar
1/2 tsp Salt
1 C. Mashed Banana
1/3 C. Butter
1/2 C. Nuts
2 Flax Eggs
@350 x 35-40
Banana Bread Swirl
inspired by ‘at home in the whole food kitchen’ with a few tiny variations by goodnessis.com
Makes one 9 inch loaf pan
cinnamon walnut swirl:
1 cup toasted walnut halves, chopped
2 tsp cinnamon powder
2 Tbsp maple/coconut or regular sugar
2 Tbsp maple syrup
banana batter :
4 large very ripe bananas
2 cups whole spelt flour/sprouted spelt flour
2 tsp aluminum-free baking powder
1/2 tsp salt
1/4 cup, plus 2 tablespoons coconut oil – melted to a liquid form
1/2 cup maple syrup
2 Tbsp almond milk
2 tsp vanilla essence
1 flax egg (1 Tbsp flax meal + 3 Tblsp water – allow to sit for 5 minutes)
1 Tbsp vinegar
Make the cinnamon walnut swirl – Place walnuts, cinnamon, maple syrup, and sugar in a bowl. Mix to combine and set aside.
Make the banana batter – Preheat the oven to 350 F/180 C. Lightly oil a loaf pan and line bottom and sides with parchment paper. Set aside.
In a medium bowl, add the flour, baking powder and salt and stir to combine. In another bowl, peel the bananas and mash with a fork. Add the oil, maple syrup, almond milk, vanilla essence, flax egg and vinegar. Whisk until smooth.
Using a rubber spatula, fold the flour mixture into the banana mixture until just combined. Spread half of the batter over the bottom of loaf pan. Layer cinnamon-walnut mixture evenly over batter and top with remaining batter. To create a swirl, use a small rubber spatula or butter knife to zig-zag back and forth, finishing with one stroke through the center (Oops…I forgot to do this part).
Place in the oven and bake for 45 – 55 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to sit for 5 minutes before turning out and placing on a wire rack. Slice and serve warm or at room temperature.