Thursday, June 23, 2011
Mom's Vegan Banana Bread
Where I'm from, banana bread is a staple. I know this isn't a very exciting recipe, but when a neighbor comes over for coffee or you need something to take to a friend when a pet has died, good banana bread is there for you. It may not be impressive, but it is familiar and comforting. It is the baking version of watching a favorite old movie - it makes you feel nice and you don't have to think about it. It's You've Got Mail.
It is also the traditional use for that last banana that got too soft before you had a chance to eat it - let leftover bananas get good and dappled-brown, then freeze them until you have enough to make banana bread. The full loaves also freeze really well, so double the recipe and have one to defrost when old Fido finally bites it.
This is my mother's recipe; she veganized it herself, too (the asides are mine), so she deserves full credit.
Mom's Banana Bread
Makes 1 loaf
1 1/3 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
5 Tbsp. Earth Balance or other vegan margarine
2/3 c. sugar
3 tsp. Ener-G egg replacer prepared with 4 Tbsp. water
1 c. mashed very ripe banana (about 2 bananas - better more than less, I think, so if your two bananas go a little bit over or you have 3 to use and they make up slightly more than this, toss them in. It will add more moisture, though, so compensate with a little more flour if you need to)
1/2 - 2/3 c. walnuts
Let all ingredients get to room temperature before combining. Preheat oven to 375 and grease a loaf pan.
Thoroughly mix flour, salt, baking powder and baking soda.
In a separate bowl, beat the sugar into the Earth Balance with a mixer on high speed until it lightens in color and weight. Add the flour mixture bit by bit and continue blending until it's all added, then gradually beat in the egg replacer.
With a rubber spatula or spoon, fold in the banana and nuts until just combined, then pour the batter into the pan and spread evenly.
Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
Cool it in the pan for about 10 minutes before removing it to cool completely on a rack (if it is still to soft and hot when you try to unmold it, it is likely to break apart.)