Dense and Fruity Banana Bread

Wholesome and seductive all at once, this moist vegan banana bread is wonderful with tea or as a sweet yet healthy part of breakfast or lunch. Adapted from Vegan Express.

Makes 1 loaf

• 2 cups whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/3 cup natural granulated sugar
• Pinch of nutmeg
• 2 tablespoons dry unsweetened cocoa, optional
• 2 medium ripe bananas, well mashed
• 1/2 cup applesauce or apple butter
• 2 tablespoons safflower oil
• 1/3 cup plain or vanilla nondairy milk, or as needed
• 1/2 cup finely chopped dried apricots or raisins
• 1/3 cup finely chopped walnuts, optional

Preheat the oven to 350 degrees F.

Combine the first 5 (dry) ingredients, plus the cocoa powder if using, in a mixing bowl and stir together.

Make a well in the center of the flour mixture and pour in the bananas, applesauce, oil, and enough nondairy milk to make a smooth, stiff batter. Stir until thoroughly mixed, then stir in the dried fruit and optional walnuts.

Pour the batter into a lightly oiled 9-by 5-by 3-inch loaf pan (or, you can use a 9- by 9-inch shallow pan, or 3 mini-loaf pans). Bake for 40 to 45 minutes in the loaf pan, or 30 to 40 minutes in the shallow pan or mini-loaf pans) or until the top is firm and a knife inserted into the center tests clean.

When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing.

Nutrition Information:
Per serving: 145 calories; 3g fat; 4g protein; 30g carbs; 3g fiber; 0mg sodium

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