• 1/4 Cup unsweetened almond milk
  • 1/2 Tsp. apple cider vinegar
  • 4 ripe bananas, divided (3 mashed, 1 sliced lengthwise)
  • 1/3 Cup neutral oil such as canola or vegetable
  • 1/2 Cup sugar
  • 1/2 Tsp. vanilla extract
  • 1 3/4 spelt flour (to use all-purpose flour see TIP below)
  • 1 Tsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. sea salt
  • 1 Package (6 ounces) Driscoll’s Blackberries
Directions
  1. PREHEAT oven to 375˚F.
  2. COAT a loaf pan with cooking spray OR LINE with parchment paper.
  3. PLACE 1/4 cup almond milk into a medium bowl.
  4. ADD 1/2 teaspoon vinegar.
  5. STIR to combine ingredients.
  6. SET ASIDE for 1-2 minutes to allow almond milk to curdle.
  7. ADD 3 mashed bananas, 1/3 cup oil, 1/2 cup sugar, and 1/2 teaspoon vanilla.
  8. STIR to combine ingredients.
  9. ADD 1 ¾ cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt.
  10. MIX just until combined.
  11. RESERVE a few blackberries from 1 package for garnish.
  12. FOLD remaining blackberries into batter.
  13. POUR batter into prepared loaf pan.
  14. PRESS 1 banana, sliced lengthwise, into top of batter.
  15. PRESS remaining blackberries into top of batter.
  16. BAKE until brown on top, about 45-60 minutes.
  17. TEST banana bread with toothpick or cake tester. If needed, REDUCE oven to 325˚F and CONTINUE baking until toothpick comes out clean.
  18. TRANSFER banana bread to cooling rack and ALLOW to cool to room temperature.
Tips
  1. To use all-purpose flour, simply reduce the almond milk to 3 tablespoons.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g