Monday, June 4, 2007

veganized banana bread

it turns out my mom's delicious banana bread is just as scrumptious when veganized!

2 cups unrefined sugar
3/4 cup canola oil (or oil of your choice...i used avocado oil this last time around and it worked just great!)
substitute of your choice for 3 eggs
1 t. vanilla extract
1 1/3 t. baking soda
1/4 cup sour soymilk (add 1 T. lemon juice to soymilk)
5 large, uber-ripe bananas***
2 1/4 cups unbleached all-purpose flour
1/2 t. salt
1 to 1 1/2 cups chopped walnuts (depending on how nutty you like things)

preheat oven to 350 degrees. mash bananas - if you have used frozen bananas, they will be pretty mushy and you may not even need to do this. dissolve baking soda in milk (the mixture will foam...kind of like those "volcanoes" you made in grade school). combine sugar, oil, egg sub, vanilla and soymilk mixture. add bananas
and mix well. combine flour and salt and add to wet ingredients along with the nuts. mix thoroughly and pour into 2 greased loaf pans or a single bundt pan. bake for 45
minutes to an hour. cool in pans for about 20 minutes then remove and finish cooling on racks.

***i usually freeze my old bananas that get brown and smelly and wait until i have enough saved up to make this.

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