Moist and Delicious Banana Bread
1 1/2 cups unbleached flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 very ripe bananas
1 tablespoon cooking oil
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup brown sugar
2 tablespoon water
1 tablespoon cooking oil
2 teaspoon baking powder
Preheat oven to 325 degrees. In a large bowl, mix flour, baking powder, baking soda, cinnamon, and a pinch of salt. In a small bowl, mash bananas, and add 1 tablespoon oil, vegan sugar, vegan brown sugar, and vanilla. In a separate small bowl (I use a short drinking glass) mix 2 tablespoon water, 1 tablespoon oil, and 2 teaspoon baking powder. This is to substitute using an egg. It gets fizzy, but don't panic, it turns out great. Add this mixture to the first small bowl and mix well. Add the wet mixture to the dry mixture and stir until well blended. Pour the batter into a greased loaf pan. I like to sprinkle some extra cinnamon on the top to make a nice crispy cinnamon crust. Bake at 325 degrees for 50-55 minutes, or until the top is golden brown and a wooden toothpick stuck in the center comes out clean. Let the bread cool for about 10 minutes, and slice it up!
SO HOW'D IT GO?
And by 1/4 wheat bran I mean 1/4 cup! I also baked these for 20 minutes which was the perfect time.
This is my first review here. I made this into muffins,and made a few alterations and they were fantastic! I reduced the amount of sugar to 1/2 cup and used organic cane sugar. I also added about 1/4 wheat bran, 1/2 cup currants, and used the flax/ water combo for the egg replacement. I will definitely be making these again!
This makes truly delicious banana bread. I put as many as four bananas in it, and I've got a loaf baking that has some blueberries in it, as well. I won't use any other recipes for banana bread from now on!
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