3 1/2cupsspelt flour or combination of flours of your choice
4tsppowdered White Stevia
2scoopsNutrim powder
1tspbaking soda
1tspbaking powder
1tspsalt
2Tcinnamonoptional
4-5small very ripe bananas mashed – 2 cups
2/3cupavocado oil
1/2cupmaple syrupcoat measuring cup with oil first
2tspvanilla extract
2tspapple cider vinegar
1cupwater or almond milk
2cupschopped walnutsor nuts of your choice optional
1cupcraisins or raisinsoptional
Instructions
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
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.
Notes
The variations here are endless. I have not yet tried substituting pumpkin puree for the bananas but that might work. Could also add blueberries to recipe without using cinnamon. Experiment and have fun!