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By Root 331 0

recipe does exceed the thirty-minute time frame. The preparation, however, will only take about twenty minutes. We included it because this bread beats the pants off plain ol’ banana bread. If you have the time, you should definitely take the extra few minutes to make the ultra-epic glaze topping. If you choose not to use coconut oil, you could add 1 teaspoon of coconut extract along with the vanilla. The recipe suggests using a standing mixer but you could also use a hand mixer or mix by hand if necessary. A food processor also works for mixing the wet ingredients but avoid blending, which may add too much air to the mixture. Lastly, a good zester is key, but decent results can be achieved with the fine side of a cheese grater.

MAKES 1 STANDARD LOAF OR 3 MINI LOAVES

2 cups whole spelt flour

1 teaspoon baking soda

½ teaspoon sea salt

½ cup shredded coconut

1½ cups banana, sliced

(or mashed if preparing by hand)

½ cup coconut, safflower,

or sunflower oil

1 cup Sucanat

1 tablespoon vanilla extract or

Jamaican Rum

¼ cup soy yogurt

1 teaspoon raw apple cider vinegar

1 teaspoon lime zest

Glaze

¼ cup agave nectar

1 tablespoon freshly squeezed

lime juice

1 teaspoon lime zest

½ cup shredded coconut

(optional)

1. Preheat the oven to 350°F. Lightly oil the baking pans and dust with flour. Sift the spelt flour, baking soda, and salt through a fine-mesh strainer. Add the shredded coconut, whisk it all together, and set aside.

2. In the bowl of a standing mixer with the paddle attachment, start to blend the banana on low speed, changing to medium speed as the banana mashes more. Add the oil, Sucanat, vanilla, yogurt, vinegar, and zest, and keep blending for 2 minutes, or until the mixture is uniform and soupy with very few chunks of banana.

3. Reduce the speed to low and slowly add the flour mixture. If using a hand mixer, stir in flour by hand. Blend for 1 minute, or until the dough is blended but still chunky. Do not overmix! It doesn’t need to look like pancake batter; chunks are okay. Transfer to the prepared baking pan(s).

4. Bake for 60 minutes for a standard loaf pan or 40 minutes for the mini loaves, or until a toothpick in the center comes out clean and the edges have pulled away from the pan. Remove from the oven and let the pan sit for 10 to 15 minutes before removing the bread and transferring it to a wire rack.

5. For the glaze, combine all of the ingredients together and let it sit while the bread bakes. Pour it over the bread after it is transferred from the pan to the wire rack. Try to keep most of the coconut, if using, on the top. It will stick more as the bread continues to cool.

Some folks insist on letting banana bread sit overnight because its flavor and texture enhance with time. Others cannot wait to tear into it while it is still warm from the oven. Either way, you really can’t lose. But be forewarned that the aroma of this bread in the oven stirs the appetite immensely.

Variations

• Add ½ cup of your favorite nuts, such as walnuts, macadamia nuts, or toasted almonds.

• Experiment with different flavors and extracts, such as almond, orange, and lemon.

• Use orange juice and orange zest where the lime is called for.

• Try toasting the shredded coconut for the bread and/or the topping (see page 26).

BREAKFAST BURRITO

This is the ultimate solution to leftover Tofu Scramble (see page 62). You want to use the largest whole-grain flour tortillas possible for the burrito grande. Experiment with different beans and/or other tofu dishes as the filling (see suggestions below). For best results, and if you have the time, serve with Guacamole (page 88), Salsa (page 82), and Vegan Sour Cream (page 289).

SERVES 4 TO 6

1 (15-ounce) can black beans,

or 1½ cups cooked

1 teaspoon chile powder

1 teaspoon ground cumin

2 garlic cloves, pressed or minced

(optional)

1 small jalapeño, seeded and minced

(optional)

Sea salt

1 recipe Tofu Scramble (page 62)

2 to 3 small tomatoes

¼ cup minced fresh cilantro

4 to 6 large tortillas

1. Place the beans