Friday, November 1, 2013

Foodie Friday! Banana Bread

This recipe is perfect for a fall weekend.  There's nothing like the smell of banana bread baking to make a house smell like a home.  Not only is this recipe vegan, it has no added fat.  I take spotted or brown bananas and throw them right in the freezer, skin and all.  The skin is the best protection against freezer burn.  They look pretty disgusting when you take them out but it saves you from using a freezer bag.    

I sometimes add 1/4 tsp. almond extract and 1/2 cup of dried cherries or other dried fruit to the batter for a change of pace.

This great recipe adapted from one in The Happy Herbivore Cookbook.

Banana Bread

1/4 c. non-dairy milk
1/4 tsp. lemon juice
4-5 spotted or browning bananas
1/2 C. dark brown sugar
1/2 C. raw sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 C. whole wheat flour (I've used white flour with good results)
1 tsp. baking soda
1/2 baking powder
1 tsp. vanilla extract
2 Tbs. pure maple syrup

  • Preheat oven to 350 degrees.  Grease or spray a standard 8-inch loaf pan and set aside.
  • Whisk the milk and lemon juice together until bubbly and set aside.
  • Cream bananas with sugars using a hand mixer until smooth and creamy.  Set aside.
  • In a large bowl, whisk spices, flour, baking soda, and baking powder together.
  • Add milk-lemon juice, and banana mixture as well as all remaining ingredients to the flour mixture and stir until just combined.
  • Pour into loaf pan, using a spatula to evenly distribute and smooth out the top.
  • Make a tent over the pan with a large piece of foil.
  • Bake for 45 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

Makes 12 servings.

Spread a little Earth Balance on top of that warm goodness and enjoy!!

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