OIL FREE BANANA BREAD

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 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.  

WHY'D YOU DO IT KEN?????

As this is my first post, a little bit about me.  My history with food is that I was a chef with my own catering company for years and I cooked everything; meat, poultry, fish and dairy was prominent in all of my cooking.  Like most people, a meal wasn't a meal without a large protein as the centerpiece, with vegetables, rice and potatoes playing supporting roles.  After I stopped catering I only cooked for friends and family, but I continued my passion for great food and amazing flavors.

As I got older my cholesterol went up, I eventually had high blood pressure and I had a bad case of acid reflux....so I was on medication for all three.  I wasn't really over weight.  A few pounds more than I would have liked, but that just comes with aging and less exercise than I used to do.  I didn't really think it was a big deal until last year when I experienced the death of several friends and watched my Dad try and recover from a major stroke and slip into vascular dementia.  I have to give credit to my brother Bob, here.  He was the one that sort of threw down the gauntlet.  He considered my dad one of his best friends, and watching him slip away was a kick in the ass that he needed to find a better route of living.