Almost Vegan Banana Bread |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This is my favorite banana bread recipe. It's adapted from a recipe in Bon Appetit, November 1998. The original recipe calls for whole milk, but almond milk works quite well. I also don't like nuts in breads, so I put them on top instead, along with some brown sugar to make it quite pretty. It's especially good warm with some Earth Balance butter. My co-workers gave it rave reviews! Ingredients:
1 3/4 cups flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/4 teaspoon baking soda |
1 cup banana, ripe (about 2 bananas) |
1/2 cup almond milk |
1 teaspoon vanilla extract |
1/2 cup vegetable shortening, solid (i like to use earth balance spread) |
1 cup sugar |
2 large eggs |
1/4 cup almonds, toasted and chopped (or other nut of your choice, approximate amount used for topping) |
1 tablespoon brown sugar (approximate amount used for topping) |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter and flour loaf pan. (I use a stoneware loaf pan and only oil it slightly.).
3. In a medium bown, whisk flour, baking powder, salt, and baking soda.
4. In a small bowl, mash bananas. Mix in milk and vanilla.
5. In large bowl, beat shortening with electric mixer until creamy.
6. Gradually beat in sugar with shortening.
7. Add eggs to shortening one at a time, mixing well after each.
8. Alternately add the flour and banana mixtures to shortening mixture in two additions.
9. If you like nuts in your bread, add them here and use up to 1 cup.
10. Pour into loaf pan.
11. Sprinkle nuts and brown sugar on top and press into batter slightly. (This helps them to stick better after it's baked.).
12. Bake for about 1 hour 10 minutes, or until tester comes out clean.
13. Cool at least 5 minutes before removing from loaf pan.
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