This banana bread is made with maple syrup instead of sugar. It uses all natural ingredients and is incredibly moist with a great taste. I like organic ingredients as much as possible, but anything works.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Combine flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
Combine bananas and eggs in a second bowl and beat using an electric mixer until well combined. Mix applesauce, maple syrup, agave nectar, and vanilla extract into the bowl. Add banana mixture to flour mixture and mix using a spatula until fully moistened. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Per Serving: 227 calories; protein 4.7g; carbohydrates 50g; fat 1.7g; cholesterol 46.5mg; sodium 432.8mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.