Aaron’s Vegan Banana Bread2012-08-05
- Yield : one loaf
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
When my friend Aaron moved to Seattle, WA a few years back, we kept in touch through snail mail. He typed up his grandmother’s banana bread recipe on his typewriter, mailed it to me and I’ve made it about 100 times since. I usually make it with Ener G egg replacer, but since we try not to use specialty products on our blog, I tried replacing with it with apple sauce and it turned out just fine.
It’s seriously the best! It’s fun to make it with kids, you can’t tell it’s vegan, and best of all – I got my banana hating boyfriend to eat half a loaf! I hope you enjoy it as much as I do and many thanks to Aaron and his grandma for sharing this recipe.
- 1/3 cup non-dairy margarine
- 1/2 cup sugar
- 1/2 cup apple sauce
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups of flour
- 1 cup mashed ripe bananas (about 2-3)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
- greased bread pan or muffin pan
Preheat oven to 350 degrees. In a mixing bowl, cream the (softened) and the sugar. Make sure you beat it until it gets fluffy. Add the applesauce and mix well.
Stir in the baking powder, baking soda, and salt. Mush the bananas together, making sure to break up all the dense parts until it's very gooey. Now, add the flour and bananas alternately, starting with the flour. Mix each time so the flour is mixed.
Fold in the nuts and chocolate chips (if using) and spoon into the bread pan. Bake it for an hour. Aaron's tip: What I like to do with this bread is under-cook it slightly so that it's soft in the middle. Since there are no real eggs, there's no worry!
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