Ingredients
2 cups spelt flour
¼ cup quinoa flour
¼ cup oat flour
1 tsp. baking soda
2 tsp. baking powder
½ tsp. sea salt
1 tsp. cinnamon
½ cup flax seed meal
½ cup warm water
1 cup Smart Balance
2/3 cup organic dark brown sugar
1 tsp. vanilla extract
1 cup mashed ripe bananas
½ to 1 cup of soy milk
Combine flours and sift. Add in baking soda, baking powder, salt and cinnamon. Mix and set aside. Add the warm water to the flax seed meal in a small bowl or coffee cup. Stir after 30 seconds, then let sit for 2 or 3 minutes (this is your egg replacement). Warm Smart Balance (I use the microwave) until just starting to melt. Add in the brown sugar and mix (I mix by hand with a large wooden spoon). Add in the vanilla and flax seed meal goop, then mix. Add in the bananas and mix. Add in 1/3 of the flour mixture and mix well. Then add in ¼ to ½ cup of soy milk. Do this until the flour mixture is all added in and the batter is thick but pourable. This depends on how much bananas you used and your flax seed mixture.
Your batter should be thick enough to hold in place for a few seconds when moved with the spoon, but not stay there permanently.
Pour into an oiled loaf pan. Cook at 375 F. 45 to 60 minutes (when a sharp knife comes out clean when stuck in the middle of the loaf). 