BANANA APPLE BREAD

May 1

1 3/4 cup (218.75 g) flour I use 1 cup spelt/white whole wheat + 3/4 cup unbleached white flour
2 1/4 tsp (2.25 tsp) baking powder
1/4 tsp (0.25 tsp) baking soda
1 tsp pumpkin pie spice or cinnamon or other spices of choice
1/4 tsp (0.25 tsp) salt
3 to 4 Tbsp powdered / fine sugar or sweetener depends on how ripe the bananas are. Use less or more. I use raw sugar or coconut sugar that has been ground to a fine state in a blender
1/2 cup (122 ml) non dairy milk
2 large ripe bananas
1 Tbsp blackstrap molasses
2 Tbsp nut butter or use oil I use almond butter
1 tsp vanilla extract
1 cup (125 g) grated apple 1 regular size apple shredded
A few Tbsps walnuts, pecans, vegan chocolate, dried fruit, chopped dates or other additions

Preheat the oven to 365 degrees F / 180ºc
In a bowl whisk all the dry ingredients really well. (flour through sugar, including sugar).
In a small blender, add banana, non dairy milk, nut butter, molasses, vanilla. Blend until smooth. (You can also mash the banana in a bowl until smooth then mix in the non dairy milk, nut butter and molasses). Add to the bowl. Mix until well combined into a stiff batter. Add grated apple. Add walnuts, other nuts, dates, or chocolate chips. I added 2 tbsp chopped walnuts, 1 Tbsp chopped cashews and 2 Tbsp chocolate chips. fold in well.
Transfer batter to parchment lines loaf pan. Sprinkle chopped nuts on top (optional).
Bake for 40 minutes at 365 degrees F / 180ºc.
Reduce heat to 350 degrees F / 170ºc. Bake for 10 to 15 minutes or until toothpick from the center comes out almost clean.
Cool for 10 minutes in the pan. Remove from the pan and cool completely before slicing.

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