Healthy eating doesn’t have to suck! 

This dreary Sunday morning called for some sweet treats. This morning I opted for a vegan banana bread. This recipe joins two recipes for banana bread including a cinnamon swirl layer!  I like to play around with recipes, in baking it is a little harder to always get it right, I really believe there is a distinct consistency of foods for good baking. A few tricks can help you get your consistency right. I always recommend sifting your dry ingredients. This just makes sure that the dry ingredients are really mixed well. There is also a clear ratio of wet to dry to give your batter the right consistency. Batter that is too wet will not be light and fluffy. If a batter is too dry, the bread will be crumbly. 

Ingredients 

4 ripe medium bananas

1/4 cup coconut oil melted

1 tsp vanilla

3 tbsp plant based milk

1 1/2 cup spelt flour

1/2 cup cane sugar

1 ½ tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup walnuts

Banana slices for the top

Cinnamon Swirl

1/4 cup apple sauce

1/4 cup coconut sugar

1 tablespoon cinnamon 

Preparations

1. Preheat oven to 350. Grease lid pan
2. Mash ripe bananas in a bowl. Mix in  all the wet ingredients and sugar (not cinnamon swirl)
3. In separate bowl mix dry ingredients. Fold in wet ingredients and stir till mixed. Add walnuts. 
4. Pour half the batter in the loaf pan. Layer with half the cinnamon swirl mixture and swirl with knife. 
5. Pour the rest of the batter and the swirl, use knife to swirl. Add banana slices to top.
6. Bake 45-55 minutes till toothpick comes out dry.