Oh how I love banana bread! And I have finally tweaked my mom's recipe to modernize it. Bye-bye Crisco! Here we go:
1/3 c. applesauce
3/4 c. sugar or 1/2 c. agave nectar
1/2 T. oil (I use safflower generally, but grapeseed or canola works fine)
2 eggs or egg replacer
1 tsp vanilla
2 to 3 ripe bananas (the blacker the skin, the better)
2 c. all purpose flour (or K.A.'s white wheat)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 c. soymilk + 1 T white vinegar (aka "buttermilk")
1 c. chopped nuts (optional)
Mix your wets (except for the soymilk/vinegar), and add mashed bananas. Mix your drys separately. Add your wets to your drys, mix. Gradually add the soymilk/vinegar and mix well.
Pour into a greased loaf pan and bake for 1 hour in a 350 degree oven. Check with a toothpick for doneness (doneness?). Cool 5 min in pan, then flip out and cool 5 min upside down. When completely cool, eat it, or wrap it up and freeze it. Mom used to make a double batch and freeze one for later.
Oh and by the way...if you use that egg replacer, it's VEGAN!!! :)
2 comments:
Looks awesome. I can replace the sugar with maple sugar, and will omit the oil
Sweet blog.
Where do you get maple sugar? I would love to try that. Usually I bake with maple syrup, but I think this recipe works better with a dry sugar, not a liquid. Let me know how it goes w/o the oil, as I would prefer that too.
The original recipe called for 1/4 cup crisco, 1 1/2 cup sugar, white flour and 2 eggs. I do think that if you use bananas with very black skin, you can reduce the sugar to 1/2 cup.
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