Vegan Banana Bread

Hello Everyone!  I apologize for the hiatus – I am currently expecting (our 3rd!) and have only just gotten over my morning sickness.  During those queasy months, I could hardly bring myself to eat anything, let alone cook!  My family subsisted on convenience foods of all sorts, unfortunately.  But now I’m at that glorious stage where I am hungry, energetic, and craving healthy foods!

This morning as I was about to put bananas on the breakfast table, I noticed that they were way past their prime.  When that happens, I usually do one of two things.   If I’m pressed for time I will peel them and cut them into large chunks, and put them in the freezer for smoothies.  But on a nice rainy day like today, I decided to take the time to bake banana bread.

Here is a recipe that I have tweaked ever so slightly from the Better Homes and Gardens New Cookbook to make it vegan, and a bit healthier.  I replaced the eggs, changed the flour from white to whole wheat pastry, and reduced the sugar.  It was quite sweet (might have been the super-ripe bananas at play) but I think next time I’ll try reducing it a little bit more.

Ingredients:

• 2 cups whole wheat pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg (or a few grates of whole nutmeg)
• 1/4-1/2 tsp salt (I used 1/4 tsp but it could have used a bit more)
• 1 Tbsp Ener-G egg replacer whisked with 4 Tbsp warm water
• 1 1/2 cup mashed bananas (I used 4 fairly large ones)
• 3/4 cup unrefined sugar
• 1/2 cup canola oil
• 1/2 cup finely chopped walnuts

Preparation:

Preheat oven to 350 degrees.  Lightly grease a 9×5x3-inch loaf pan.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.  In a medium bowl combine mashed bananas, prepared egg replacer, sugar, and oil.  Add wet mixture to dry ingredients and combine until just mixed.  Fold in chopped nuts.

Pour batter into prepared loaf pan and bake for 55-60 minutes.  Loosen bread from sides of pan with a knife and let sit in pan for 10 minutes.  Transfer to a cooling rack and allow to cool completely before slicing.  Store bread in refrigerator, wrapped in foil.  Enjoy!

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