(makes one large loaf)
2 cups kamut flour or 11/4 cups whole-wheat flour and ¾ cup whole-wheat pastry or unbleached white flour.
3-4 tsp. no-alum baking powder
¼ tsp. sea salt
2 cups mashed banana
½ cup maple syrup or other liquid sweetener
1/3-1/2 cup soymilk or fruit juice (apple, peach, pear)
¼ cup natural light oil
1-2 tsp. real vanilla
Optional: ½ cup chopped nuts or dried fruit
Preheat the oven to 350 degrees F. Mix the wet and dry ingredients separately. Sift the dry ingredients slowly into the wet. Add extra liquid only if needed to make a stiff but stirrable batter. Scoop the mixture into a large, lightly oiled and floured loaf pan and bake for 55-65 minutes until nicely browned on top and a toothpick comes out clean. Wait at least 15 minutes before removing from the pan. Cool completely before slicing. Keeps 6-8 days in a cool place or refrigerated. May be frozen.