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Pajama Banana Bread
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| 2 c | flour |
| 1 tsp | baking soda |
| 1/2 tsp | cinnamon |
| 3/4 tsp | baking powder |
| 3/4 tsp | salt |
| 1/3 c | nondairy milk, (or oil) |
| 1 1/2 tsp | pure vanilla extract |
| 1/2 cup | maple syrup |
| 1 1/2 T | lemon juice |
| 1 T | sugar |
| 1 2/3 c | banana, (measured after mashing) |
| 1/3 cup | berries |
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for around 50 minutes. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.)
After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut into slices and freeze for later.
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