Earlier this month, I made a Molasses-Oat Banana Bread. My non-vegan fiance loved it so much that I promised him another banana bread recipe soon! The wonderful thing about banana bread is how versatile it is; in this version, cardamom stands in for vanilla extract, and pistachios add a lovely crunch!
To start, lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 3/4 tsp. baking soda and 1/2 tsp. salt; set aside.
In the bowl of a stand mixer, combine 1/2 cup raw sugar, 1/2 cup packed organic brown sugar, and 1/4 cup vegan butter (such as Earth Balance); beat for about 1 minute, until blended. Add the equivalent of 2 eggs using egg replacer (such as Ener-G), one at a time, and beat after each addition.
Add 1 and 1/2 cups mashed ripe banana, 1/3 cup vegan sour cream (such as Tofutti), and 1/2 tsp. ground cardamom; beat to combine.
Add the flour mixture, beating just until moist, then stir in 1/3 cup finely chopped pistachios.
Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, and bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean.
Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice into 16 servings of 190 calories each.
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