>Banana Bread is classic-and easy. Everyone has their own version I’m sure; and most are naturally vegan. Last night; I made a mistake and forgot to add the oil to the Veganomicon recipe that i’d already modified in a very extreme way. I didn’t realize until after the bread was done that not only had i not added any oil, but I didn’t add a replacement. The bread was pretty good; so I’ll share my recipe.
a few notes though; I always use bananas that were almost black that i’ve frozen to avoid losing them. i also am one of those people who doesn’t like molasses. If you wish; you can add nuts, fruit, coconut or whatever else you like to this recipe.
2 large or 3 small completely smashed bananas
1/2 t lemon juice
1/4 c sugar in the raw
1/4 c brown sugar
2 T raw agave
1/2 c unsweetened applesauce
2 T soured soy milk (almost 2 T soy milk + 1/4 t apple cider vinegar)
sift together and set aside in a small bowl
1 c spelt flour
1 c whole wheat flour
1 1/2 t baking soda
1/2 t salt
1 1/2 t cinnamon
spray loaf pan with nonstick canola spray; preheat oven to 350.
When bananas are completely smashed; add lemon juice, sugars, agave, applesauce and soy milk and combine well. This is your chance to really mix things up before you add your dry ingredients. Once you are ready to add your dry ingredients; use a spatula or a wooden spoon to stir them in; overmixing ruins banana bread. Stir in the dry ingredients until everything is just combined; pour this mixture into your loaf pan and bake for 45 minutes. You may need to adjust the cooking time by 5 minutes; but you want to make sure not to over cook this as the bread will be very dry if it’s over done (lack of oil will do that!). Once you’ve pull the bread out of the oven; remove it from the pan, let it cool for about 10 minutes; then wrap in foil. This will help the breat stay moist.