Mar 22, 2011
Sometimes you just want your food to give you a nice warm hug. It's that familiar feeling of comfort, as you inhale that special aroma from your childhood, savor that distinctive combination of textures and flavors on your tongue. Perhaps it'll remind you of days spent in your grandmother's kitchen, or that old haunt of a diner that served up your favorite mid-term meals in college.
It's the reason why you love to eat.
This is one of those foods for me, and I think for a lot of people. It seems like everyone's mom made banana bread- warm and fragrant from the oven, with that toasty carmelized crust, tender moist cake with crunchy walnuts and sweet raisins inside. It does take me back, to that goofy little wide-eyed girl who found the simplest things interesting. Sometimes it's fun to feel like that again!
This version, which is made with spelt flour and sweetened with dates and bananas, never lasts very long in my household of five adults. I have a feeling we share similar memories.
This makes 2 large loaves
1 C. soy milk
1 C. water
2 C. pitted dates (split in half to check for stray pits, and packed well into the measuring cup)
2 C. banana puree (about 2 large bananas, or 3 medium)
2-3 extra bananas for topping
2 tsp. vanilla extract
2 tsp. apple cider vinegar
2 T. ground flax seeds
1 C. canola oil
3 1/2 C. spelt flour (or all purpose flour)
1 T. baking soda
1 tsp. salt
1 C. chopped walnuts
1 C. raisins
In a sauce pan, heat water, soymilk, and dates until just boiling. Turn off heat and let cool for about 10 minutes. In a food processor, puree bananas, vanilla, vinegar, and flax seeds. Add the date mixture and puree until smooth. In a large mixing bowl, sift together the flour, baking soda, and salt, making sure they are well mixed. Add the wet mixture to the dry, and mix until just combined. Mix in walnuts and raisins. The batter will be thick and gooey. Pour it into two 5 x 9" loaf pans that have been sprayed with nonstick cooking spray. Slice extra bananas and press halfway into the top of each loaf. Bake at 350 degrees for 45-55 minutes, or until a toothpick comes out clean.