Vegan Banana Bread

Wednesday, August 31, 2016
I had some rotting bananas (I don't know how that happened because I love them), and my brother was around.  Unfortunately for my recipe collection, he won't eat any animal product.  I'm sure he's much healthier than myself and everyone around us, but...I don't have a lot of eggless breads, so if I want to share my calories....and I do, but I also want to enjoy some banana bread, I have to get creative.  I found this recipe via hellyeahitsvegan and it was DELICIOUS.  I made one substitute (regular flour instead of wheat), but seriously, yum.  If everything tasted this good I too could be vegan, but you know....there's cheese and I can't uncheese right now.
Regardless, it doesn't hurt to cut out some dairy and eggs every once in awhile...or share calories with the skinny people of the world.  Vegan or not, this ones a keeper.
Vegan Banana Bread
Ingredients:  1/2 c. plain unsweetened vegan milk (I used soy, but there are also different almond milks etc out there), 1/2 t. apple cider vinegar, 1/2 c. vegan butter (like earth balance)-softened, 1 c. light brown sugar, 3 very ripe bananas (mashed), 1 t. vanilla, 2 c. flour, 1 t. baking powder, 1/2 t. baking soda, 1/4 t. nutmeg, 1/4 t. salt, 3/4 c. walnuts (chopped)
1.  Heat over to 350.  Grease a 9 inch pan.
2.  Stir together milk and vinegar in a small bowl and set aside for a few minutes.
3.  Cream together vegan butter and sugar.  Add bananas, vanilla, milk and beat.
4.  Sift in all dry ingredients (except nuts) into the banana mix.  Stir until everything is just moist.
5.  Fold in nuts.  Cook for 45 inutes.  Cook for 10 minutes, pull out and slide a knife along the sides to make sure it doesn't stick as it cools.

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