(Originally from Reader’s Digest, adapted by Sarah Tanner)

  • ½ c.honey/maple syrup
  • ½ c. natural soy milk
  • 1 egg (or ¼ cup flax egg or 1 egg replacer)
  • 3 Tbsp. Canola oil or unsweetened applesauce
  • 1¼ c. spelt flour (or Kamut or any flour)
  • ¾ c. ground flaxseed
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1c. pureed very ripe bananas (or a little more, depending on moistness)
  1. Preheat oven to 350oF. Coat an 8×4 in. loaf pan with canola oil
  2. In a large bowl, combine the maple syrup, soy milk, egg and oil. Whisk until smooth.
  3. In a medium bowl, combine the flour, flaxseed, baking powder, baking soda and salt. Whisk to mix. Add to the liquid ingredients. Stir until just blended; do not over mix. Add the bananas and stir to mix.
  4. Pour into prepared pan. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Remove the pan to a wire rack and let the bread cool slightly. While it is still warm turn the bread out of the pan and serve.

Yield: 10 slices