Banana Bread
(from walowrey’s recipe box)
This recipe is awesome and I get asked for it all the time. I usually pack as many bananas into it as possible because I’m trying to use up as much fruity goodness as I can. If you like breadier banana bread, use the lesser amount; more will mean a denser, gooier product. If I’m making them in sheet cake form, I like to thinly slice a few extra bananas, lay them over the top of the batter before baking, and sprinkle with a little sugar; it’ll caramelize while baking and leave you with pretty, presentable squares.
I’ve quadrupled this recipe time and time again to no ill effect, which makes it great for baking in advance. The muffins freeze and thaw well, so I often have a ready-made batch on hand.
You can also make these fat-free — just substitute out the oil for applesauce. Approach add-ins as you will; this is really a no-fail recipe.
Yields 1 loaf or 12 muffins
Source: Hell Yeah It's Vegan
Serves 12 peopleIngredients
- 5 medium-large ripe organic bananas, mashed
- 1/4 cup organic vegetable oil or applesauce
- 3/4 cup sugar
- 1 teaspoon organic vanilla
- 1 cup organic flour
- 1/2 cup organic whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon organic cinnamon (or more to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon organic allspice
- pinch cloves
- 1 cup chopped organic walnuts, shredded organic coconut, or organic chocolate chips (optional)
Directions
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Preheat oven to 350°.
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Grease a loaf pan (or muffin pan, or 9×13″ pan if doubling).
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In a large bowl, beat together bananas, oil or applesauce, sugar, and vanilla.
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In a separate bowl, sift together flours, spices, and soda.
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Add wet ingredients to dry; stir until just moistened.
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Fold in add-ins, if using.
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Pour into prepared pan.
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If desired, layer banana slices on top and sprinkle with granulated sugar.
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Bake approximately 30 to 40 minutes or until the top is golden and a toothpick inserted in the middle comes out pretty clean.