OK…so I know that I just posted a banana bread recipe…but once I realized that there are SO many vegan versions and many of them are NOT delicious, I decided that I needed to post one. It just so happens that it ended up being so lovely looking that I created a photography studio out of my kitchen! Hopefully these pictures entice you into making this simple recipe yourselves.
In my search for the perfect vegan banana I stumbled upon this page: http://sugarandcinnamon.com/2013/11/04/wholesome-vegan-banana-bread/?blogsub=confirmed#blog_subscription-3. (It is a beautiful blog by the way…I definitely recommend checking it out!) It had a modification of a recipe from one of the Moosewood Cookbooks. A quick word on the Moosewood Cookbooks…they are AWESOME. If you are a vegetarian you need to get your hands on one. I believe you can buy most of them on Amazon.
Unfortunately I did not have all of the ingredients called for in that recipe, so here is what I used!
- 2 bananas
- 1/3 cup black coffee
- 2 tablespoons milled flax seeds with 4 tablespoons water (egg substitute)
- 1/4 cup of olive oil
- 1/4 cup plain applesauce
- 1/2 cup packed light brown sugar
- 2 cups all-purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts, optional
- Preheat the oven to 350 degrees.
- Prepare a loaf pan by lining it with parchment paper.
- Mash the bananas in a bowl until most of the large chunks are gone.
- In another bowl, combine the olive oil, applesauce, and brown sugar.
- After the flax seed+water mixture has thickened (I waited about 5 minutes) add it to the oil+applesauce+sugar bowl.
- Now add in the coffee and mashed bananas and mix evenly.
- Combine the flour, baking soda, salt, allspice, and cinnamon in a separate bowl (or just add them all to your sifter) then sift it into the batter.
- Stir in the walnuts until everything is evenly distributed.
- Sprinkle some more walnuts on top if you'd like!
- Bake for 40-50 minutes until the top is golden and a toothpick inserted into the middle comes out clean (mine took a little over 50 minutes...but we have an old oven so keep an eye on it!)
This weekend we had another egg decorating get-together (check out my other post on decorating Ukrainian Easter eggs here: http://katielean.wordpress.com/2014/03/17/crafting-ukrainian-easter-eggs/) and this recipe was a big hit! Because it has healthy fats from the walnuts, flax seeds, and olive oil it is much less guilt-inducing than something like a muffin, cake, or even another type of bread. It makes a great dessert alternative or special breakfast. Also, it has a lot less added sugar (sugar not coming from the bananas or applesauce) than most recipes do and is actually quite filling!