I’ve been experimenting in the kitchen, AKA procrastibaking, and this was the result! I am in the process of writing a new muffin recipe so keep a careful eye out for that one! This maple cinnamon banana bread is FULL of flavor and can be made vegan or gluten free with basic substitutions!
4 EXTREMELY ripe bananas (mine were practically liquid, but that was because they got super ripe so I froze them and when I was ready to make this bread I left them in the fridge to dethaw… it makes for great banana bread)
1/3 cup of melted vegan butter substitute (I use Smart Balance Light with Flaxseed, but if anyone wants to try it with coconut butter/ oil I would love to hear how that is)
1 extra large egg (vegan option: enerG egg substitute works just fine)
Cinnamon (I like cinnamon so I go crazy with it, but definitely adjust this to your flavor preference. I also threw in a dash of pumpkin pie spice to really bring out the maple and honey flavors)
1 tsp vanilla extract
¾ cup of sweetener (here is where we can diversify our portfolio of flavors—sugar/ stevia works but if you do that then add maple extract, I used a combination of sugar free maple syrup, honey, and stevia and I did not use the full ¾ of a cup because the banana I used were so sweet and I don’t like my stuff sweet)
1 tsp of baking soda
pinch of sea salt
1 ½ cup of flour (I was boring and used half unbleached all purpose and half organic whole wheat pastry flour, but next time I may use a combo of oat flour, coconut flour, etc.)
Preheat oven to 350 F and spray an 8 x 5 pan.
In a big bowl, whip your big egg (or vegan egg substitute). Whip it, whip it good. Then add your butter and bananas and mix together. Make sure the bananas are really mashed in (feel free to squish up the mixture with your hands, I did).
Once the bananas are all mashed into the mixture, add the cinnamon (and other spices) and mix thoroughly.
Then add the salt and baking soda and mix in (really make sure they are evenly distributed or else your bread will have some awkward spots).
Finally mix in the flour (don’t mix in more than ½ a cup at a time). transfer it to the pan and lick the bowl clean of anything that didn’t make it to the pan (seriously this mixture puts raw cookie dough to shame). Place the pan into the preheated oven and cook for about 50-60 minutes.