Sunday, January 8, 2012

Vegan Banana Bread

It's the new year! I can't believe 2011 is gone already, but boy am I happy about that. It just means one step closer to graduation for me. Woot! Of course, that also means I have so much work to do between now and then... namely, my senior recital. The hardest part about planning a composition recital is actually writing the music before I can even start rehearsals. Luckily, I'm working on the last piece for the concert and I already have a fantastic musician to premiere it! I am so excited it's not even funny. In fact, I couldn't fall asleep for the longest time last night, because I was just going through the recital in my head and "listening" to the pieces one by one.

I know. I'm a nerd.

But I'm just so stoked! Now to get everything done so I can enjoy the actual concert...

Anyway, enough of that anecdote. Back to 2012! I made a cake the other day, based on one I found on Bakers Royale, and it is absolutely sinful. However, because it's the new year and the gyms are swamped, I thought I should probably post something a little healthier first.

I've been trying out some vegan recipes and substitutions lately, mostly just out of curiosity, and I found a recipe for a Vegan Mango Banana Bread. Since I had a couple of bananas that were starting to get a little too ripe, I figured a banana bread would be the perfect way to use them up. I didn't have any mangoes on hand, hence the adaptation, but this loaf turned out so moist in the middle and crispy on top! I'll definitely be making it much more often. It's so easy too, which I know is a huge plus for a lot of people. Please make this.

Vegan Banana Bread

adapted from Joy the Baker
makes 1 9x5 loaf (serves about 12)
  • 3 medium ripe bananas
  • 1/4 C vegetable oil
  • 1/2 C brown sugar
  • 2 tsp vanilla extract
  • 2 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • granulated sugar, for topping
1. Preheat the oven to 350 F. Lightly grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, mash the bananas thoroughly. Add the sugar, oil, and vanilla; whisk briskly. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until just combined.
3. Transfer the batter to the prepared pan and sprinkle the top with a little sugar. Bake for 45-50 minutes. The top should be lightly browned and a knife inserted into the center should come out mostly clean (some crumbs are fine). Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Nutrition Facts (per serving): 179 calories; 4.8g fat; 0mg cholesterol; 206mg sodium; 32g carbs; 1.4g dietary fiber; 13g sugar; 2g protein; 1mg vitamin A; 3mg vitamin C; 15mg calcium; 1.3mg iron

1 comment:

  1. such a pretty bread! I am not a huge fan of bananas, but I know I would gobble this up!