Oil-, Egg- and Sugar-Free Easy Banana Bread

• 70 grams Whole wheat cake flour
• 80 grams Cake flour
• 1/4 tsp Baking soda
• 4 pinch Salt
• 2 large Banana
• 1/2 tsp Lemon juice
• 150 ml Soy milk (or milk or water)
• 30 grams Raisins
• 30 grams Walnuts (roasted for 5 minutes at 180C)

1. Preheat the oven to 200C.
2. Line a pound cake mold with parchment paper.
3. Roast the walnuts.
4. Combine the dry ingredients in a large bowl and mix with a whisk.
5. Dice 1/2 of a banana into 1 cm cubes.
6. Mash the rest of the banana, then whisk into a puree.
7. Add the lemon juice, then the soy milk to the pureed banana, and mix until smooth.
8. Add the banana mixture to the dry ingredients, then add the walnuts, raisins, and diced banana, and mix briskly with a rubber spatula.
9. Pour the batter into the mold, then bake for 25-30 minutes at 200C.
10. When a skewer inserted into the middle comes out clean, it's done!
11. If necessary, cover with foil to prevent burning the top.
12. Once it cools, remove it from the mold, take off the parchment paper, and let it completely cool on a cooling rack.
13. Here it is divided into 15 muffin cups.
14. I baked them for 22 minutes at 200C.
15. They make great gifts.

whole wheat cake flour, flour, baking soda, salt, banana, lemon juice, milk, raisins, walnuts

Taken from cookpad.com/us/recipes/153772-oil-egg-and-sugar-free-easy-banana-bread (may not work)