I must confess, today’s recipe is not my own. This tasty, oil-free banana bread comes to you courtesy of Kate McGoey Smith, the founder of ForkSmart.org. I wrote a blog article detailing her inspiring journey to better health with a whole food, plant-based diet, which you can read more about [here]. Kate agreed to let me share this recipe so that you could see how tasty and easy oil-free cooking can be.
I tried this banana bread for the first time at Calgary Veggie Fest and really liked it, so I was eager to make some myself. I reduced the maple syrup to 1/3 of a cup because I like it with minimal sweetness but it’s absolutely delicious either way. Goes great with a hot cup of tea and friendly conversation.
If you enjoy this recipe, you can find out more about Fork Smart and their services at ForkSmart.org
Kate's Oil-Free Banana Bread
- 3 large overripe bananas
- 2 tbsp lemon juice
- 1/3 cup applesauce
- 1/2 cup maple syrup
- 2 cups white or brown whole wheat flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350F, and line a loaf pan with parchment paper.
Hand-mash the bananas in a bowl, add lemon juice, and stir. Add apple sauce and maple syrup and use a spatula to combine. Set aside.
Whisk together the dry ingredients in a separate bowl, and then add them to the wet ingredients. Stir well to combine.
Pour batter into parchment lined loaf pan and bake for about 50 minutes. The bread is done when golden brown and inserted wooden skewer comes out clean.
Allow to cool on a wire rack and then enjoy! Mmmm! 🙂
This recipe uses maple syrup for two reasons; one is that it is expensive, so you won't be tempted to overuse it. But it's also low inflamation, as it has a low amount of fructose. 🙂