Another festive goodie! I like this one because it’s actually pretty good for you, so eat guilt free! The texture is best on the day of baking so don’t leave it too long before eating. Feel free to substitute the flours with what you have.
Cranberry Walnut Banana Bread
5 tsp ground flaxseed
9 Tbsp water
1/2 cup silken tofu
1 tsp lemon juice
3 very ripe bananas
1/4 cup wheatgerm
1/4 cup each quinoa and whole wheat flour
2 cups spelt flour
3 tsp baking powder
2 1/2 tsp baking soda
1/2 cup each of brown and granulated sugar
1/2 cup applesauce
1 tsp vanilla extract
1/4 tsp ground ginger
1/2 cup dried cranberries
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Grease 9″ by 5″ loaf pan and set aside.
Combine flaxseed, water, tofu and lemon juice in blender. Mix until well combined. Add bananas one at a time, blending between each addition. How smooth you make it at this point depends on personal preference. I don’t like banana chunks in my bread so I made it completely smooth.
Combine wheatgerm, flours, baking powder and baking soda in a bowl and set aside.
Mix sugars, applesauce, vanilla and spices together and combine with blender mixture. Stir into flour mix in a few batches. Don’t overmix. Fold in walnuts and cranberries.
Pour into pan, smooth top and bake for 1 hour or until inserted toothpick comes out clean.