I have made some adjustments to my Grandma Joan’s Banana Bread recipe. First, I switched to whole wheat pastry flour because I like that it is whole wheat and I like the soft texture of my baked goods. It is not an exact 1 to 1 substitute. For this recipe, I used 2 cups to the original 1 1/2.
Second, I switched out the cane sugar with a combination of raw sugar and maple syrup. I have been researching refined sugar substitutions and there are really two types – liquid and dry. Liquid sweeteners include agave, maple syrup, yacon syrup, brown rice syrup and coconut palm nectar. Dry sweeteners include raw sugar, turbinado sugar, coconut palm sugar, maple sugar and date sugar.
Third, it’s oil free. I think we have hit the jackpot with this recipe!
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts
1/4 cup raw sugar
1 teaspoon vanilla powder
3 ripe bananas
1/4 cup maple syrup
1 flax egg
Preheat the oven to 350. Mash the bananas and set aside. Make the flax egg and set aside.
Sift the flour, baking powder and baking soda into a mixing bowl. Add the walnuts, sugar and vanilla powder. Add the bananas, maple syrup, and flax egg. Mix well to combine into a batter.