We have had bananas get away from us lately. Several times. The only thing to do is make banana bread. I had gotten the Forks Over Knives Cookbook from the library and found this recipe:
-2 cups of whole wheat flour or whole wheat pastry flour -3/4 teaspoon of baking soda -2 or 3 ripe to overripe bananas -1/2 cup of maple syrup -1/3 cup of applesauce -1/4 cup of plant milk -1.5 teaspoons of pure vanilla extract -1/2 cup of pecans -1 tablespoon of ground flaxseed (optional) -2 tablespoons of water (only add water if you also added flaxseed)
Mix the dry ingredients together in a large bowl. In another bowl mix everything else together then add to the dry bowl and stir well. Pour into a sprayed bread tin and cook 50-60 minutes or more in a 350 degree F. oven.
Later I found the same recipe here on YouTube for people who like to watch recipes before cooking them.
It was amazingly good for being 100 percent whole wheat flour. It was even Hard Red Winter Wheat that I ground in the VitaMix. I am looking forward to getting some Hard White Wheat soon from the Home Storage Center. That would be superior bread! At least, all the bread I ever made with white wheat was really wonderful. Not that I want to get into the habit of bread-making again, but...it is always nice if what we make is actually enjoyable to eat.
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