• Makes Two Loaves
• Prepare 2 loaf pans (I use aluminum 4 1/2" x 8 1/2" pans) by spreading non stick coating. I use a combination of coconut oil and liquid lecithin as a non stick coating. Get out 2 mixing bowls.
• Set oven to 350º and place air baking sheet in oven

In SMALLER BOWL combine dry ingredients and whisk together:

• 3 ½ cups spelt flour or flour combinations of your choice
• 4 tsp powdered White Stevia
• 2 scoops Nutrim powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 Tbsp cinnamon (optional)

In LARGE BOWL combine wet ingredients with beaters:

• 4 large or 5 small very ripe bananas mashed – 2 cups
• ⅔ cup avocado oil
• ½ cup maple syrup (coat measuring cup with oil first)
• 2 tsp vanilla extract
• 2 tsp apple cider vinegar
• 1 cup water or almond milk (or alternative milk of your choice)
• While beating, wet ingredients, pour dry ingredients in a little at a time, mixing with electric beaters until well blended

Fold in:

• 2 cups chopped walnuts (or nuts of your choice)
• 1 cup craisins or raisins
• Pour into the prepared 4.5” x 8.5” loaf pan, set on an air bake cookie sheet in preheated oven and bake at 350º for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean. Remove and place on cooling rack.
• Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack.
• Once the loaf is fully cooled, use a serrated knife to slice it. Wrap in waxed paper and store in a plastic bag in refrigerator. Freezes well.