Banana breakfast bread

I've enjoyed this vegan banana bread for breakfast. It's oil free and mildly sweet. It got more and more tasty as it sat on the counter for a few days. It can also be stored in the fridge for up to a week.

1. Preheat oven to 350F/180C. Line a bread pan with paper or grease and flour it.

2. Mash 3- 4 ripe bananas.

3. Add 1 tsp vanilla, 1/2 c date syrup (or maple syrup); 1/3 c homemade applesauce (steam and crush 1 cored apple, with or without peel).

4. Stir together in a separate bowl: 1 1/2 c whole wheat flour; 1/4 c ground flaxseed; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp cinnamon; pinch of salt (optional)

5. Barely stir wet (#3) ingredients into dry ingredients (#4). Lumpy is ok.

6. Pour batter into the prepared bread pan. Bake for 45-50 minutes until a toothpick comes out dry. Let it cool in the pan or on a wire rack for 5-10 minutes before slicing.

Rating: 4/5
Taste: mildly sweet, hearty
Calories: 180 per slice (if cut into 6 thick slices)
Time to prepare: 10 minutes to stir (plus 15 minutes if making applesauce); 45-50 minutes to bake
Tea: chai or black tea