I used this recipe for Maple Banana Bread from the cookbook of "The Everyday Vegan" I didn't add the dairy free chocolate chips as I'm just a Banana Bread Purist. I may add other things when I make this again, however, I always like to stick to the original recipe the first time before I start my "I bet it would taste good if I added......." This is a great way to use those last two bananas (which, if they're normal sized bananas, is about the exact amount to make a cup) before they go completely inedible. You can throw them in the fridge or freezer and use them when you're ready.
Maple Banana Bread
1 cup whole-wheat pastry flour (or a generous cup of spelt flour, about 1 cup + 2-3 tbsp)
3/4 cup oat flour
1/4 cup coconut sugar (or your favorite non-refined sugar such as date)
1/4 cup coconut sugar (or your favorite non-refined sugar such as date)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp sea salt
1 cup pureed overripe banana (puree bananas in deep cup with an immersion blender, or in a blender. Puree first, then measure!)
1/2 cup pure maple syrup
1/2 cup plain unsweetened non-dairy milk (I like almond milk, but you can use soy or other)
1 tsp pure vanilla extract
Preheat oven to 350. In a large bowl, mix dry ingredients. In a separate bowl, combine mashed banana, maple syrup, soy milk, and vanilla. Add wet mixture to dry (and chocolate chips, if using), and stir through until just well combined (don't overmix). Wipe a loaf pan lightly with oil or baking spray (you can also get silicon bread and/or muffin pans that are no stick). Pour batter into pan and bake for 43-48 minutes, until golden and a toothpick or skewer inserted in the center comes out clean. Let it cool completely before slicing.
