This bread has loads of flavor and bakes so the top has a slight crunch and the inside is perfectly moist. I usually kill the dairy-free quality by letting a little butter melt into my slice of just-baked bread, but the bread is so good it doesn’t need anything.
Ingredients
1 cup all-purpose flour*
1 cup whole-grain barley, spelt or wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 5)
2/3 cup evaporated cane sugar
1/3 cup coconut oil, melted and cooled
3 tbsp. coconut or almond milk
1 tsp. pure vanilla extract
1/3 cup finely-chopped walnuts (optional)
1/3 cup chocolate chips (optional)
*You can easily make this recipe gluten-free by substituting the 1 cup all-purpose and 1 cup spelt for 1-1/2 cup gluten-free all-purpose flour and 1/2 cup almond flour.
Directions
Preheat oven to 350F. Spray a medium-sized bread pan with nonstick cooking spray. In a medium bowl, combine all dry ingredients except sugar (and except for the nuts and chocolate chips, if using). In a large bowl whisk together the eggs, sugar, bananas, “milk,” oil and vanilla extract. Fold in the flour mixture until just blended. Fold in the nuts and chocolate chips, if using. Pour batter into bread pan. Bake for an hour or until a toothpick inserted in the middle comes out clean. Cool for a few minutes before removing from pan.
Enjoy!
Eat Well, Be Well, Live Well 
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