LULUAH

fit-inspiration:

the recipe i used to make my latest strawberry banana bread

Vegan Pajama Banana Bread

(Makes 10-12 slices)

• 2 c spelt flour (or white, or Arrowhead Mills gf, etc.)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 3/4 tsp salt 
• 1/3 c nondairy milk (or oil) 
• 1 and 1/2 tsp pure vanilla extract
• 1/2 cup agave or maple syrup 
• 1 and 1/2 T lemon juice
• 1 stevia packet (or 1 T more agave or other sweetener)
• 1 and 2/3 c tightly-packed, mashed banana (measured after mashing)
• 1/3 cup berries of choice, or more banana (I actually used 1 full cup of sliced strawberries. The resulting bread was extremely gooey, but I loved it that way!)

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for around 50 minutes. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.)

After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut into slices and freeze for later.

Nutrition Info at a Glance:

•  130 calories
• 0 grams of fat
• 0 mg cholesterol
• Fiber depends on the flour you use

(via veganfeast)