Banana Bread
I love banana bread. Back in my B.V. (before vegan) days, I wasn’t the baker I’ve become. The thought of putting eggs and milk in sweets was, at best, repulsive. Now that my eyes have been opened to the wonderful world of vegan baking, I can finally enjoy making those things I used to hate to love.
This is a modified version of the banana bread recipe found in the May 2007 issue of Runner’s World.
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup + 2 tbsp sugar
egg replacer for 2 eggs *
3 1/2 bananas, very ripe, mashed
2 tbsp vegan sour cream
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup vegan chocolate chips
1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together flour, baking soda, cinnamon, salt and one cup sugar.
3. In a separate (large) bowl, whisk remaining 2 tbsp sugar and egg replacer until light and fluffy.
4. Add mashed bananas, sour cream, and vanilla to egg replacer mixture. Drizzle in oil and mix well.
5. Fold in flour mixture and chocolate chips.
6. Pour batter into a greased 9″ x 4″ loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
To make a lower-fat version: reduce oil to 1/4 cup and add 1/4 cup unsweetened applesauce.
* Ener-g egg replacer works best.
Enjoy this delicious bread for breakfast or as the finishing touch to a light meal.
