Breakfast-Worthy Banana Bread

• 1/2 Cup Unsweetened Milk Alternative of Choice
• 2 Tablespoons Ground Flaxseed
• 2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-1/2 teaspoons Baking soda
• 1/4 teaspoon salt
• 1/4 Cup Grapeseed or Coconut Oil
• 1 teaspoon vanilla extract
• 3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
• 1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)

Preparation

1 Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside.
2 In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed.
3 Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using.
4 Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch.
5 Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

Source: www.onefrugalfoodie.com