2 cups whole-wheat pastry flour
¾ teaspoon baking soda
¾ teaspoon salt (I use less)
1 cup mashed banana
½ cup 100% pure maple syrup
1/3 cup unsweetened applesauce
¼ cup unsweetened plant-based milk
1 ½ teaspoons pure vanilla extract
Preheat the oven to 350 degrees.
In a large mixing bowl sift together the flour, baking soda and salt.
In a separate mixing bowl combine the mashed banana, maple syrup, applesauce, milk and vanilla.
Make a well in the center of the dry ingredients and pour in the wet ingredients, mixing just until everything is evenly moistened.
Spoon the batter into a nonstick or silicone baking pan. Distribute the batter evenly along the length of the pan but don’t spread to the edges; the batter will spread as it bakes. Bake for 55 to 60 minutes. It’s hard to test for doneness with a knife because the banana tends to stay moist, so judge by the edges of the bread. They should be golden brown and pulling away from the sides of the pan.
Let the bread cool completely, about 20 minutes, then run a plastic knife around the edges and invert the loaf to a cooling rack. Be sure it is fully cooled before slicing.
From Forks Over Knives – the Cookbook