This recipe is an adaptation from “Ayurvedic Cooking for Westerners” by Amadea Morningstar. It is one of the tastiest and most satisfying breakfast treats that I’ve yet to try. The beauty of this bread is that it is super simple and contains no sugar or dairy!

Here’s what you’ll need:

• 4 ripe bananas
• ½ cup maple syrup
• 6 Tablespoons oil (preferably macadamia nut oil or almond oil)
• 2½ cups whole wheat or barley flour (I like to mix ½ and ½)
• 3 teaspoons baking powder
• 1 teaspoon salt
• optional: ½ -1 cup of nuts (I used pecans)
• oil/ghee/butter for the loaf pan

Here is how to do it:

Preheat oven to 350 degrees. Oil your bread loaf pan. Mash the bananas in a large bowl. Add the maple syrup and oil to the mashed bananas.  In a small bowl mix the flour, baking powder and salt (I recommend taking off your rings and using your hands).  Then use a spoon to mix the dry ingredients into the wet. Mix in the nuts. Spread the batter into the loaf pan and pop it in the oven for 50-60 minutes until a toothpick inserted into the center comes out clean. If the top browns too fast you can place tin foil over the loaf and remove it toward the end of cooking.

I like to make this banana bread right when I wake up and then do my yoga or meditation practice as it cooks. There is nothing like fresh warm bread out of the oven! Spread some butter or ghee or Earth Balance on top, make a cup of tea and enjoy!