Sunday, February 12, 2012

Vegan Banana Bread

Banana Bread.  An American Standard since 1933, when it was first published in a Pillsbury recipe book, is one culinary creation that fills the home with the most delicious smells.  It is a great recipe for the fall and winter months because it bakes for a long time so the heat from the oven also helps to warm the home.

1 1/4 cups sugar
2- Egg replacer (Ener-G 3 tsp mixed with 4 TBS Water)
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup vegan milk mixed with 1/2 tsp white vinegar
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in egg replacer until well blended. Add bananas, vegan milk-vinegar mix and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. 


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