A couple of bananas on my counter were past ripe for eating, but perfect for... banana bread! That was when I realized that, in over 500 recipes on this blog, I have yet to make a banana bread - zucchini bread yes, but banana, no. This recipe remedies that.
Spoon 1 and 1/2 cups all-purpose flour into measuring cups and level with a knife. In a large bowl, combine the flour with 2/3 cup raw sugar, 1 and 1/2 teaspoons baking powder, 1/4 tsp. baking soda, and 1/4 tsp. salt. Stir in 3/4 cup regular oats.
Make 1/3 cup vegan buttermilk by pouring 1 teaspoon lemon juice in a measuring cup, then filling with plain soy milk (such as Silk) to equal 1/3 a cup. Let stand 5 minutes to clabber (sour) the mixture.
Combine the 'buttermilk' in a bowl with 2 mashed ripe bananas (about 1 cup), 1/4 cup vegetable or canola oil, 1 teaspoon vanilla extract and the equivalent of 2 eggs using egg replacer (such as Ener-G).
Add the banana mixture to the flour mixture, and stir just until moist. Spoon the batter into an 8x4-inch loaf pan coated with cooking spray and bake at 350 degrees for 55 minutes - a toothpick inserted in the center should come out clean.
Cool the loaf for 15 minutes in the pan on a wire rack, then remove from pan and cool completely on a wire rack. You'll have 12 slices of 200 calories each.
all-purpose flour $3.99
baking soda $4.29
regular oats $2.99
plain soy milk $2.69
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html