Banana Bread (Whole Wheat and Sugar Free)

This recipe was adapted from a Zucchini Bread recipe found in Breaking the Food Seduction by Dr. Neal Barnard. M.D.

Ingredients:
2 cups whole wheat flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cups smashed banana (or pumpkin or shredded zucchini)
1/2 cup unsweetened applesauce
1/4 cup apple juice concentrate, thawed (undiluted)
1/4 cup pure maple syrup
1 Tbsp canola oil (or vegetable)
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)

Preheat oven to 350F. Mist an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray and set aside. Place flour, baking powder, baking soda, cinnamon, and cloves in a large mixing bowl, and stir together using a dry wire whisk. Place remaining ingredients, except walnuts, in a separate bowl, stir together until well combined. Pour wet ingredients into dry ingredients. Mix just until dry ingredients are evenly moistened. Stir walnuts**, and mix until they are evenly distributed. Spoon batter into prepared loaf pan. Bake on center rack for 50 to 55 minutes until cake tester comes out clean and let cool completely before slicing or storing. Wrap cooled bread tightly. It will keep at room temperature up to 3 days, refrigerate up to 7 days, freeze up to 30 days.

*for a lighter textured bread, use 1 cup whole wheat, 1 cup all-purpose flour
**I don't like nuts in my bread, so I leave them out.