5 ripe (not over-ripe) bananas
3/4 cup demerara (golden unrefined) sugar
1 teaspoon vanilla extract
1/2 cup low fat vanilla soymilk
2 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 to 1 teaspoon cinnamon
1/4 to 1/2 teaspoon nutmeg
1/4 to 1/2 clove
sprinkle of salt
3/4 cup chocolate chips or nuts (optional)
In a large bowl, mash bananas, being careful to remove all peel strings. Add the demerara sugar and the vanilla. I like to keep it on the chunky side so pieces of banana remain after its baked. Mix this and then add the soymilk and mix again.
In another bowl, combine the wheat flour, baking powder, spices, salt and any additions you would like to add. Add the flour mixture to the banana mixture but be careful not to over mix, or the bread will be dry.
Pour into a greased (or floured) loaf pan and bake for 65 minutes at 375 *F.
If you do add chocolate, this bread will not rise fully. Without, it practically doubles in size, and goes very well with a chocolate frosting or sauce.
This is a low fat bread, and 1 slice, or 1/10 of a loaf is 135 calories, 2.5 g fat, 5 g protein, 35 g carbs, 3 g fiber and 12 g sugar.
It also makes great muffins, bake for 25-30 minutes.
This gets devoured every time I make it, I hope your family loves it as much as mine does.