I intentionally buy extra bananas, hoping I get a few that stay on the counter until they’re spotted brown so I can make this recipe. This morning, I had just the bunch, and quickly whipped up a batch.
Inspired by the recipe Dr. Esselstyn’s book, Prevent and Reverse Heart Disease, I’ve heavily modified this version to omit sugar, raisins, and spelt. This version is quick, easy, and sweet enough just as it is.
I always do drop scones with this, which are easier to grab and go than banana bread, and take much less time to bake. If you prefer the loaf style, however, this banana bread is great toasted as well. No sugar and no oil make it no guilt- have it for breakfast, snack, or dessert. I especially enjoy it toasted with a smear of unsweetened applesauce.
Ingredients
- 2 1/4 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 large ripe bananas
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1/4 cup unsweetened soy milk
- juice of 1 lemon
Instructions
- Preheat oven to 350 degrees
- If making a banana bread loaf, line a loaf pan with parchment paper. If making drop scones, prepare a cookie sheet with parchment paper or a silpat liner.
- Mix flour, baking powder, baking soda, and cinnamon in a large bowl.
- In a high-speed mixer, blend bananas, applesauce, vanilla, soy milk, and lemon juice.
- Fold the wet ingredients into the dry, without over-mixing. The batter will be fluffy.
- Pour into prepared loaf pan, or drop by large spoonfuls onto prepared cookie sheet. This batter should make about 12 large drop scones.
- Bake for 60 minutes if using a loaf pan, 25 minutes if scones. If making a loaf, make sure a toothpick inserted in the center comes out clean, otherwise bake longer. Enjoy!
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