Turn a few overripe bananas into moist and flavorful bread.
It’s easy to vegan-ize banana bread because bananas are often used in place of eggs. This made a nice firm and moist bread the whole family loved, and it smelled amazing while baking. This recipe is modified from Connoisseurus Veg.
The original recipe calls for a cup of nuts, chocolate chips or favorite stir-ins which I omitted because I'm allergic to nuts. And as much as I LOVE chocolate I don't like it in banana bread.
3 medium overripe bananas
1/3 cup organic granulated sugar
1/3 cup organic brown sugar
1/3 cup canola oil (or your favorite baking oil)
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup organic brown sugar
1. Preheat oven to 350 degrees.
2. Lightly oil a 9-inch loaf pan* and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.
3. Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
4. Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.
5. Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.
6. Stir everything together just until mixed. Don't over-mix. The batter will be thick.
7. Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
8. Sprinkle the top with brown sugar.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and transfer it to a cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
*Tip: If using a glass loaf pan instead of metal pan, lower the temperature to 325 degrees and bake 10 minutes longer.