What do you do on a sunny Sunday morning when you discover that the bananas you bought last week are fast approaching the overripe stage? Bake banana bread, that’s what! In keeping with my recent attempts to “healthify” my diet and lifestyle, this version of banana bread contains no added oils/butter/fats, no eggs and no dairy. I was able to use mostly organic ingredients and I decided to cut the sugar content significantly too. The results? One of the best banana breads I have ever tasted; moist, delicious, banana-y and with a lovely crust. I have served this bread to a few people now, none of whom are vegan, and they have all sung its praises. I myself am not vegan, but I am steadily heading towards a more plant-based diet, and yummy, super-easy recipes like this are fabulous motivation (not to mention a great treat to make in celebration of Earth Day 2013) Image may be NSFW.
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EASY VEGAN BANANA WALNUT BREAD
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INGREDIENTS
1.2 dl organic soy milk (almond or other non-dairy milk should work too)
1 tsp organic apple cider vinegar
4.8 dl organic pastry flour (or plain flour)
1.5 dl organic sugar
0.75 tsp baking soda
0.5 tsp salt
2 tsp cinnamon
0.75 tsp organic vanilla powder
4 ripe organic bananas, mashed
1.5 dl organic walnuts, roughly crumbled/chopped
DIRECTIONS
- Preheat oven to 175 degrees C. Grease a loaf pan or spray with cooking spray.
- In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. In a small bowl, combine soy/non-dairy milk and apple cider vinegar.
- Add curdled milk and vinegar combination to the dry ingredients, followed by the vanilla powder and bananas. Add walnuts. Stir until combined, but do not over mix.
- Pour into greased loaf pan and bake for around 50 minutes, or until a toothpick inserted in the center comes out clean.
DIRECTIONS FOR FREEZING
Allow to bread to cool completely. Place bread in a zip-lock freezer bag, label and freeze or slice loaf and place slices in an airtight container and freeze (I did the latter). Before serving simply thaw. If you have pre-cut slices, then thaw only what you need and place the rest back in the freezer. Microwave individual slices of banana bread for 20 seconds or so if you want them served warm.
*This bread freezes and defrosts beautifully!
*It is wonderful as a snack, for afternoon tea, breakfast, brunch or even dessert.
*Based upon a couple of questions I have had regarding possible ingredient swaps, I have updated the recipe.
*Recipe closely adapted from this one by Regan at Onceamonthmom.com.
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
