Banana Bread (WFPBNO)

This is by far my favorite banana bread recipe. I found this online and made some modifications to keep it whole food plant based no oil. This will make 1 regular loaf pan of bread or 3 of the 5x3 aluminum foil bread pans. It would also make wonderful large muffins. Obviously you can customize these ingredients and switch out the type of nuts and/or dried fruit you use. Don't let the ingredients list keep you from making this amazing quick bread. I made the small loaves for everyone in the neighborhood for Christmas!

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup applesauce, unsweetened
• 1/4 cup peanut butter (find a brand that is just peanuts)
• 1/4 cup pure maple syrup
• 1/2 cup coconut palm sugar
• 1-1/2 teaspoon pure vanilla extract
• 2 tablespoons aquafaba (this is the liquid from a can of chickpeas)
• 1 cup mashed ripe bananas (about 3)
• 1/2 cup walnuts, chopped
• 1/2 cup pecans, chopped
• 1/2 cup raisins
• 1/4 cup sunflower seeds
• 1/2 cup vegan dark chocolate chips or chunks

Preheat oven to 350F. Lightly spray pans with oil or use parchment paper to line the pan. 

In a medium bowl add the flours, baking soda, salt and cinnamon.

In a large bowl, stir together applesauce, peanut butter, sugar, maple syrup, aquafaba and vanilla. Mi well. Add the mashed bananas, stir well. Add the flour mixture and stir until just combined.

Stir in the remaining ingredients. Don't overmix. Spoon into prepared pans. The mini loaves baked for about 35 minutes and the regular loaf pan took an hour. Be sure to check when the time is getting short since all ovens are different. Let loaves cool on a wire rack for about 10 minutes, then remove from pan. Allow to cool completely before slicing.

Enjoy!!!!