Thursday, December 24, 2009

'Nana Bread

You know how everyone thinks their mom's banana bread is the best? Well, my mom's banana bread recipe really IS the best. I started veganizing the recipe in college, in my vegetarian-but-poor-so-eating-mostly-vegan days.

We're attending a few Xmas Eve parties tonight, so I made these to bring. We also made a massive green bean casserole to bring to Kevin's mom's tomorrow. We liked it so much at Thanksgiving that it was worth repeating back home in Maryland.

This banana bread is easy as pie if you have a food processor; just throw in all the ingredients, processing intermittently. Without further adieu, my Christmas gift to anyone who happens to be reading this... my mom's banana bread recipe:

Banana Bread

  • 3-4 very ripe Bananas (3 if large, 4 if small)
  • 1 cup sugar, less if you desire
  • 1 egg replacer (I used Ener-G, but flax has worked fine in the past)
  • 1/4 cup canola oil 
  • 1 tsp salt
  • 1 tsp baking soda
  • 1.5 cups flour (WW pastry works too, just double the baking soda)
  • 1 cup chopped walnuts or pecans, optional
  1. Preheat well ahead of time to 325F.
  2. Grease a loaf pan.
  3. Demolish the bananas using your chosen method.
  4. Mix in each of the following ingredients in order listed.
  5. Scoops batter into loaf pan.
  6. Bake for 1 hr. If top becomes too dark during baking, cover with aluminum foil tent.
  7. Check for done-ness with a sharp object, like a skewer. Done when comes out clean.
Hint: I find that quick breads bake better in metal pans. They conduct heat better than materials like glass, so you get a more even distribution of heat. The Kitchn recently published a post with other quick bread tips. Sound advice.

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