Banana bread is the perfect recipe for using up overripe bananas, and it’s great for breakfast or a snack.
Yield: 1 loaf
Time: 1 hour 20 minutes
- 9×5-inch loaf pan
- medium bowl
- large bowl
- potato masher or sturdy fork
- rubber spatula
- 1 t vegan butter, margarine, or vegetable oil
- 2½ c flour
- 1½ t baking powder
- 1 t cinnamon
- ½ t baking soda
- ½ t salt
- 1 c walnuts, chopped and lightly toasted
- 4 large, overripe bananas (about 2 cups mashed)
- ⅔ c neutral oil, such as grapeseed
- ½ c light brown sugar
- ½ c sugar
- 1 T vanilla
Preheat oven to 350. Butter and flour the loaf pan, and set aside.
Whisk together flour, baking powder, cinnamon, baking soda, and salt in the small bowl, then stir in the walnuts. Set aside.
Peel the bananas, place in large bowl, and mash. Whisk in oil, both sugars, and vanilla.
Fold the flour into the banana mixture.
Spread evenly in the loaf pan, then let rest for 10 minutes (to give the leavening time to activate).
Bake 55-60 minutes, until top is cracked and golden brown, and a toothpick or knife inserted into the center comes out clean.
Let cool completely before removing from pan.
The original recipe calls for a flax egg, but one of the great things about banana bread is that the fruit itself acts as a binder, making eggs – whether traditional or vegan – unnecessary. If you’d like to use a flax egg anyway, prepare and refrigerate it before adding it to the wet mixture.
Adapted from the recipe for in Crossroads: Extraordinary recipes from the restaurant that is reinventing vegan cuisine.