1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
2 tablespoons (15 g) ground flaxseed
1/3 cup (80 mL) plant-based milk (I like almond milk)
1/3 cup (80 mL) coconut oil, melted
2 tablespoons (30 mL) pure maple syrup
2 teaspoons (10 mL) pure vanilla extract
For the dry ingredients:
1/4 cup plus 2 tablespoons (60 g) coconut sugar***
1/2 cup (50 g) rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour
Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
Here are two loaves I have made recently, and the recipes as best I can recall:
One cup sourdough starter plus 2 cups spelt flour and enough water to make thick sticky porridge-like batter, let this ferment covered for 6 hours or until very bubbly. Add 2 tsp salt and mix in/knead in whole wheat flour until no longer sticky. Let rise in well-floured towel in a basket or bowl until you get impatient. Heat oven to 450, and heat a a cast-iron "dutch oven" inside. Turn bread dough gently and quickly into the dutch oven. Bake covered 20 minutes, uncovered 30.
Finished loaf, sliced
One cup sourdough starter plus one and one-half cup rye flour and enough water to make it like sticky porridge. Let this ferment covered 6 hours or until bubbly. Add 2 tsp salt and mix/knead in enough wheat flour that the dough holds together in a ball. Place in oiled glass loaf pan. Dust top with flour. Let rise covered until it rises above edge of pan. Bake at 425 for 45 minutes.
Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri