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
Ingredients
Wet Ingredients
- 3 large overripe bananas
- 2 tbsp lemon juice
- 1/3 cup applesauce
- 1/2 cup maple syrup
Dry Ingredients
- 2 cups white or brown whole wheat flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
Instructions
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Preheat oven to 350F, and line a loaf pan with parchment paper.
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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.
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Whisk together the dry ingredients in a separate bowl, and then add them to the wet ingredients. Stir well to combine.
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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.
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Allow to cool on a wire rack and then enjoy! Mmmm! 🙂
Recipe Notes
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. 🙂
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