Still using up those blueberries (:
Today I was inspired by VeganYumYum’s cookbook! She has so many tremendous pictures in this book, you can’t help but drool all over it! This bread came out so amazingly moist!! It tastes great warm, but it also tastes amazing with some vegan cream cheese or Earth Balance butter cold!!!
This recipe is based on the Banana Bread made with Spelt (page 224).
Yields one 9X9 square pan
1 small banana
1 pint blueberries
1/2 pint raspberries
2/3 cup sugar
1/2 cup safflower oil
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. molasses
1/3 cup spelt flour
1/4 cup oat flour
2/3 cup oat bran
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
Preheat the oven to 350 and lightly oil a 9X9 square pan.
In a small mixing bowl mash together the banana, blueberries and raspberries using a fork or an emersion blender.
Add the sugar, molasses, oil and extracts; stir vigorously to combine.
In a separate bowl whisk together the flours, bran, cinnamon, salt, and baking soda.
Slowly add the wet ingredients to the dry ingredients; fold gently together.
Pour into the prepared square pan and bake for 40 minutes.
The batter may fit into a loaf pan, but the bake time will vary.
You may also pour the batter into cupcake tins, but, again, the bake time will vary.