This banana bread is moist and deliciously sweet. It is perfect just as is. On the other hand, if you feel like taking it to the next level, put a couple slices in the toaster and then spread them with a teaspoon of tahini or any other nut butter.
2 cups of whole spelt flour (250g). If you measure using cups, use the spoon and level method. Do NOT scoop.
1/2 cup unrefined sugar (80g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon vanilla powder (optional)
1/4 teaspoon salt
1 cup unsweetened soy yogurt (245g)
1 teaspoon apple cider vinegar
1 cup mashed bananas (240g) (mashed with a fork, do not use a blender!)
Adjust the oven rack to the lower position. This will prevent the top of your banana bread from browning too much. Preheat the oven to 180ºC.
In a bowl, whisk the soy yogurt and the vinegar. Let it rest for 10 minutes.
In a large bowl, whisk the dry ingredients together.
Pour the mashed bananas into the yogurt and vinegar bowl. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and slowly whisk until just combined. No not overmix.
Cover a 26x12cm pan with baking paper.
Pour the batter into the pan, place it in the lower rack of the oven and bake for 50 minutes. Do not open the door during the process.
Important: Allow the bread to cool completely in the pan before slicing.
Make sure you bake the banana bread on the lower rack of the oven and set it in a way that the heat comes only from underneath and the fan is off.
Due to the flour, sugar and being baked, the calorie-density of this recipe is fairly high. Therefore, save it for special occasions and eat it in moderation. On the other hand, it is less calorie-dense than traditional banana breads since it does not contain added fats, eggs or dairy.
Recipe by The Bright Bird at https://www.thebrightbird.com/banana-bread/