Banana Bread
1 teaspoon vinegar
1/3 cup nondairy milk
1 3/4 cups flour
1 1/2 cups vegan granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (2 to 3 bananas)
1/2 cup vegetable oil
2 to 3 egg replacers (3 1/2 teaspoons Ener-G + 5 tablespoons water)
1/2 cup pecans, optional
1. Preheat oven to 325 degrees F. Grease a 9x5" bread pan. For buttermilk, place vinegar in a measuring cup. Add nondairy milk to 1/3 cup line. Mix and set aside.
2. In a bowl, mix together flour, vegan sugar, baking soda, and salt. In another bowl, mix together bananas, oil, and buttermilk mixture.
3. Combine the banana mixture and flour mixture; stir well. Stir in the egg replacer and then stir in pecans. Pour into prepared bread pan. Bake for 1 hour and 15 minutes, or until a toothpick in the middle comes out clean.
I made this earlier today, and it was delicious! It tasted just like the banana vegan bread my mom used to make. It also rose perfectly, unlike most vegan breads and cakes I usually make. This is perfect with some vegan butter (like Earth Balance). I hope you enjoy it as much as me (and my non-vegan family) did!
SO HOW'D IT GO?
ok, I used to make non vegan banana bread all the time and bring it to work. Now everyone wants this one instead of the non vegan one. It is super moist and delicious. I added walnuts and raisins, soooo good!
Recipe sounds great and easy. One thing which I always like to do (similar to adding a little orange juice for zing) is to instead add a little cranberry juice and chopped dried cranberries (to satisfy the people that want nuts but dont get them since I dont usually put them in). A little orange/lemon zest helps with that too. Another variation is to replace part of the sugar with brown sugar (1/3 to 1/2 cup usually), and add a decent amount of cinnamon (experiment to taste, I usually add quite a bit since I love it). Rum also would accentuate these flavor combinations, for a rich, mellow, and hopefully moist banana bread. I've even done a little of all these things to get a surprisingly pleasant and complex flavor profile. bullmastiff
I've commented and pic'd 90 times and I still love this recipe.. I use ww flour, 2 bananas, 2 tbps flax, and 3/4 cup sugar.. always... top with muesli 45 min into baking and it's always amazing.... my most recent adjustment (i had some apples to use up.. ;)) was to peel and slice 5 small tart apples and layer them in the bottom of my cast iron, then pour the batter on top.... the moisture from the apples makes the bread realllly moist and dense, more like bread pudding than actual bread. it's such a wonderful twist and still has the same amazing flavor. just wanted to let you guys in on this greatness ;)b i'll add a pic in the morning, trying not to eat anymore
Adding to my review above, I made these for my mother who is most definately NOT Veg*n. She loved them!! In fact she is having me make more tonight so she can take some to work. She also wants the recipe.
Other than being way too sweet, this recipe is awesome. Actually I cut the sugar down to a cup, and it is still too sweet. I also used whole wheat pastry flour and half oil/half applesauce. I used flax eggs and added vanilla and cinnamon. This recipe is a winner. I do suggest sweetening the batter to taste though.
I love this banana bread. My son will eat the whole loft if we let him. Everyone who I have made this for loves it vegans and non vegans. They all ask me for the recipe. I do change a few things. First I only use 3/4 to a cup of sugar depending on how sweet I want it. I also have used2 tablespoons flax seed meal with 6 tablespoons water when I don't have Ener-G. I have also used 1 cup wheat flour and 3/4 cup all purpose flour.
Looks tasty and delicious - will give it a try, thanks !
Sounds very tasty - will give it a go. Thanks !
Oh my gosh! This banana bread is sooo good! :D I used 1 cup white flour, 3/4 cup whole wheat flour, and a little more than 3/4 cup of sugar. I also used Ener-G egg replacer as my egg replacement. Everything came out perfectly! Thanks so much for sharing!
Very good recipe :) But I halfed the sugar and used apple sauce instead of oil
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