When at first you don't succeed...

Yesterday, I made took my second stab at making banana bread. I had adjusted the recipe so I now I used twice as many bananas and a different kind of oil. There was much anticipation as it baked. It smelled right, but the last bread had smelled good also. Then it was out of the oven. It looked right, and it had risen much higher than the other bread. I could hardly wait for it to cool off enough to get a taste. Finally, I sliced off my first piece.

Hooray, it was good! Still a little bland, but so much better than the first loaf. The blandness may be due to me using regular apple juice instead of apple juice concentrate. I still put a small drizzle of agave nectar on there, for old times sake, but nothing near the deluge that was needed before. Maybe next time I will just put it straight into the mix and see how it goes!

Everything-Free Banana Bread
Dry Ingredients

• ¼ cup walnuts, ground finely in blender
• 1 ¾ cup Bob's Red Mill all purpose baking flour
• ½ cup arrowroot
• 2 tsp. baking soda
• ½ tsp. salt
• ½ tsp. cinnamon
• ½ cup chopped pecans
• ½ cup raisins

Wet Ingredients

• 1½ cups ripe mashed banana (I used 6 bananas)
• ¼ cup canola oil
• 6 Tbsp. Brown Rice Syrup
• Egg replacer equal to 2 eggs (1 Tbsp. milled flax seed + 3 Tbps. water. Let gel for 5 minutes. Equals 1 egg.)
• 1 tsp. vanilla extract.

Preheat oven to 350 degrees. Mix dry ingredients and wet ingredients in separate bowls. Add wet ingredients to dry ingredients and stir until just moistened. Do not over mix. Pour into greased 9”x5” loaf pan and bake for 50 minutes or until pointy object inserted in the middle comes out clean. Cool in pan for 10 minutes, then remove to cool.