I don’t know about you, but when I see a 99-cent bag of bananas at the store, overripe and turning black, I get excited. Good overripe bananas mean delicious banana bread. I simply peel the bananas and put them in a container in the freezer. Then when I feel like a treat I whip up a loaf or two.
I don’t think you can really go wrong with banana bread, it is pretty easy to make and everyone seems to like it. This recipe makes nice moist bread and the funny thing is that unless you tell people, no one will know that you made it without eggs or milk. The recipe comes from an interesting site, dairyfreecooking.about.com. The site is not a vegan recipe site, but has adapted regular recipes to remove the dairy. This banana bread may well become a regular food in your house, much as it is in mine.
2 cups all purpose flour
¾ cup white granulated sugar (I prefer cane sugar)
½ cup dark brown sugar, packed
¾ t. baking soda
¾ t salt
¾ t cinnamon
½ cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 large very ripe bananas
¼ cup canola oil
2 T. maple syrup
1 t. vanilla extract
1. Preheat the oven to 350 F. Lightly oil a 9”x5” loaf pan and set aside.
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for two minutes. Add the mashed banana,canola oil, maple syrup, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not overmix!). Fold in the walnuts if using and pour the batter into the prepared loaf pan.
Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature. www.dairyfreecooking.about.com
By Deb Calderon