banana bread #2

15 Jan

I veganized this recipe. I chose that recipe because I liked that it used minimal, very basic ingredients – there was no addition of even vanilla or spices. The overall loaf was pretty perfect – beautiful flecks of banana showcasing a great banana flavor.

The other recipe I have focuses on agave nectar & a generally healthier version. This one really gets back to basics. Sometimes we get caught up adding spices and what not a little frivolously. It’s nice to step back from all that on occasion.

1/2 c Earth Balance margarine
3/4 c brown sugar
1 Tbsp Ener-G egg replacer + 1/4 c water (could try 2 T ground flax seed = 1/4 c water)
6 mashed overripe bananas (about 2 1/3 c)
1 tsp baking soda
1/4 tsp salt
2 cups flour (AP or King Arthur White Whole Wheat)
(3/4- 1 cup chopped pecans or walnuts)

-Preheat oven to 350 degrees F (175 degrees C). Grease/spray a 9×5 inch loaf pan.
-In your mixer bowl, cream together butter and brown sugar. Stir in egg replacer and mashed bananas until well blended but still some good banana lumps. Stir baking soda, salt and flour in until just combined. Fold in the nuts if using. Spread batter into prepared loaf pan.
-Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean(ish. the banana chunks kind of make it not totally clean, but you shouldn’t have doughy bits on the toothpick). Let bread cool in pan for at least 10 minutes before inverting and slicing if you possibly can.


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