Low-Fat Banana Coffee Bread (Can Be Vegan)

The idea for this wonderful, moist, sweet and healthy(er) banana bread comes from Ann Wilson's book "Brunches". Ive modified it a bit to suit what I had on hand and my family's taste. Feel free to play with it, too. I hope youll enjoy this!

• Ready In: 1 hr
• Yields: 1 large loaf

Ingredients

• 3  ripe bananas, broken into pieces
• 4  tablespoons low-fat plain yogurt (for vegan, use soy yogurt)
• 2  tablespoons instant coffee granules
• 2  tablespoons hot water
• 1⁄2 tablespoon flax seed, ground
• 1 1⁄2 tablespoons water
• 8  tablespoons black tea (or use water instead)
• 1  small egg (for vegan sub this with applesauce or your fav egg sub)
• 1  teaspoon vanilla extract
• 200  g whole wheat flour (I used whole spelt flour)
• 175  g flour (I used spelt flour)
• 1⁄8 teaspoon baking soda
• 2 1⁄2 teaspoons baking powder
• 2 1⁄2 teaspoons apple pie spice (or mixed spice or pumpkin pie spice)
• 1  pinch salt

Directions

1. In a microwave safe bowl microwave the banana pieces at high power for about 2 minutes or until slightly melted and fragrant (this might take more or less time depending on the ripeness of your fruit and your microwave). Mash with a fork and stir in yogurt, coffee granules, hot water, flax seeds, water, black tea (or more water) and vanilla extract. Set aside until cooled slightly, then stir in the egg.
2. In a large bowl combine flours, baking soda, baking powder, spice and salt. Add the wet ingredients and stir until combined. The dough should be thick, but not overly so. If it is very thick, add more tea or water until it has the consistency of thick cake batter.
3. Scrape into a greased or lined loaf pan (the standard size) and bake in the preheated oven at 180°C/350°F for about 45 minutes or until toothpick inserted in the centre comes out clean (I had to cover mine after 20 minutes to prevent overbrowning).
4. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Slice and enjoy!