This egg and dairy-free banana bread is perfectly sweet thanks to a little aromatic honey and orchard fresh apple juice. Amazingly healthy, this recipe can be transformed into something divine by using your favorite variety of honey or maple syrup for its caramel-like overtones.
1cupregular whole wheat flour(spelt flour works great too)
1cupwhole wheat pastry flour
2-3medium-sized ripe bananas
1/2cuphoney(alternatively, use 1/3 cup maple syrup)
1/3 - 1/2cupcloudy apple juice(alternatively, use peach or pear juice) (80-120 ml)
1/4cupextra-virgin olive oil(60 ml)
4teaspoonsaluminum-free baking powder
Preheat the oven to 350°F / 180°C
Cream the oil and sweetening ingredients together. Mash the bananas separately and beat them into the oil mixture.
In a separate bowl, sift all the dry ingredients together and add them to the wet mixture.
Add the 1/3 cup juice (80 ml) and vanilla and beat well. Add the extra juice only if the batter is too stiff.
Bake for 55-65 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.