Chef Tom’s Paradise Banana Bread

After our 4-mile walk on the beach, I worked on perfecting this delicious Paradise Banana Bread using bananas from our own tree. This milk-free, vegan recipe is sweetened naturally with super ripe bananas, raisins, and a small amount of maple or brown rice syrup. I always use organic ingredients. 

Makes 2 Banana Breads (1 to share!) 

WET INGREDIENTS
8 super ripe bananas
1/2 cup soy milk
1/2 cup maple or Sweet Cloud Organic Brown Rice Syrup (or a combo)
1/2 cup organic cold-pressed oil 
2 Tablespoons lemon (about half a lemon) 
2 tsp vanilla

DRY INGREDIENTS
4 cups organic whole wheat pastry flour or all-purpose unbleached white flour
1 Tbs baking powder
11/2 tsp baking soda
1 Tbs cinnamon
1/2-1 tsp nutmeg
1/2 tsp sea salt
1/2 cup walnuts or pecans, chopped
1/2 cup raisins 

DIRECTIONS
1. Preheat oven to 350 degrees. 
2. Lightly oil two Loaf Pans, Baking Pans, round or square cake pans*, and set aside.
3. In a large bowl, mash or blend bananas (by hand, immersion blender, or food processor). 
4. Add all remaining liquid ingredients, blend or whisk. 
5. Combine and mix the dry ingredients and stir into the wet ingredients. 
6. Fold in walnuts and raisins. 
7. Pour into oiled baking pans and bake for 50 minutes.
8. Cool and enjoy!

VARIATIONS
• You can also bake this Paradise Banana Bread in muffin pans for easy traveling to work or school.

• Get creative with your Banana Bread by adding some of your favorite dessert ingredients such as vegan chocolate chips, dried cranberries…