Here's another variation on banana bread to try, following my Molasses-Oat Banana Bread and Cardamom Banana Bread with Pistachios. It's probably the last time I'll make banana bread for awhile, but keep experimenting with different ingredients and flavor combinations if you like! This particular variety is delicious for breakfast - try it with a thin layer of vegan cream cheese on top, or topping it with strawberry, peach, or kiwi slices!
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 cup raw sugar and 1/4 cup vegan butter (such as Earth Balance); beat for about 1 minute, until well blended. Add the equivalent of 2 eggs made with egg replacer (such as Ener-G), one at a time, beating between each addition.
Add 1 and 1/2 cups mashed ripe banana, 1 and 1/2 tablespoons grated orange rind, and 3 tablespoons orange juice; beat to combine. Add the flour mixture, and beat just until blended.
Stir in 1/3 cup chopped walnuts, then spoon the batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes - a toothpick inserted in the center should come out clean.
Cool the bread for 10 minutes, in the pan, on a wire rack, then remove from the pan and cool completely on a wire rack. You'll have 16 slices of 180 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