Ingredients
- 1 cup regular whole wheat flour (spelt flour works great too)
- 1 cup whole wheat pastry flour
- 2-3 medium-sized ripe bananas
- 1/2 cup honey (alternatively, use 1/3 cup maple syrup)
- 1/3 - 1/2 cup cloudy apple juice (alternatively, use peach or pear juice) (80-120 ml)
- 1/4 cup extra-virgin olive oil (60 ml)
- 4 teaspoons aluminum-free baking powder
- 2 teaspoons powdered vanilla
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350°F / 180°C
- Cream the oil and sweetening ingredients together. Mash the bananas separately and beat them into the oil mixture.
- In a separate bowl, sift all the dry ingredients together and add them to the wet mixture.
- Add the 1/3 cup juice (80 ml) and vanilla and beat well. Add the extra juice only if the batter is too stiff.
- Bake for 55-65 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.