Shaunas Banana Bread

Cream together the margarine and brown sugar. Mix in the flours, binding powder, baking powder and soda, salt and cinnamon. Now add the mashed bananas( and nuts if included), mix well but don't over stir. Bake at 350 for about 1 hour, or until a toothpick inserted in center comes out clean.
[hr] Shauna_ if you like you can substitute oil for the margarine and eliminate some additives or hydrogenated fats. Also, I like to slighlty increase the whole wheat pastry flour and leave out the Ener-G Egg Replacer. I add cinnamon and allspice, about a ttbsp . of cinnamon,a tsp of allspice, too..
Archived comment by: karyl [hr]What is binding powder? Is it the same as those egg white powders I've seen at the grocery store? Is it vegan?
Archived comment by: sheralyn [hr]binder (Ener-G Egg Replacer) is definitely not egg whites - you can can get EnerG Egg Replacer from health stores. Its vegan. Also brown sugar isn't vegan - it contains white sugar with molasses. Use molasses and and unrefined sugar (sucanat, florida crystals etc.) as a substitute.
Archived comment by: william [hr] Note to the person who suggested using oil: nope. The hydrogenated/saturated fat is the binder. If you try to use oil the vegan breadll turn out grainy and icky and nasty. Trust me, I've won prizes with my banana bread {*gloat* ;)}, and oil simply does not work. If you absolutely have to get away from the hydrogenated fat, use coconut or palm... erm... oil. Its pretty much a solid as-is.
Note to Shauna: Wa-hey! :) Someone else who uses cinnamon in their banana bread! This sounds absolutely great, a lot like the kind I make. No entering it in a fair against me, tho. I have a reputation to uphold. ;)
Archived comment by: susan [hr]Note to the person who said that brown sugar is not vegan. Only SOME brown sugars are not vegan. Further, its not being vegan lies in its processing, not its content. Those concerned merely about its vegan quality as food can be assured they are not ingesting animal products. Another note, most tap/shower/toilet water throughout the united states is similiarly processed with bone. But I do find that using molasses and turbinado sugar together works nicely anyways.
Archived comment by: al [hr]Total success with your recipe! It was moist, tasty, and no-one believed that it was dairy and egg free. The recipe was simple to make, easy to follow and tasted delicious! I used pecans as the nuts, and Smart Balance margarine, which is not hydrogenated, we get at regular old Safeway. Bravo, Shauna! Great bread!
Archived comment by: lewism [hr] I made this recipe using canola oil instead of solid vegetable shortening, and it turned out fine...maybe not prize-winning, but very delicious, nonetheless. The center did fall, though--I don't know if that happens when the original recipe is followed--so you might not want to go the vegetable oil route if you want a beautiful presentation. Some other modifications I made when baking the banana vegan bread: 1.) I used 1 1/4 cups whole wheat flour and 1 cup white flour, and 2.) I didn't bother with the Ener-G Egg Replacer, and just used slightly heaping teaspoons of baking powder and baking soda. The result was a medium-light, slightly chewy vegan bread. So if you're trying to cut back on unhealthy fats--which includes the saturated fats in coconut or palm kernel oils--or if you're running short on certain ingredients, as I was, then I'd say go ahead and try it.
Archived comment by: jain [hr] Bananalicious! thanks so much
Archived comment by: ltrain [hr] usually what i do when i want a recipe is consult vegweb and compile a couple of different recipes for that item, and then compromise. it often depends on what i have on hand, or if im feeling healthy (what? double the amount of lentils and use no oil, you say? thanks, vegweb!) anyway, the point of this comment is that ive made your recipe twice now--i mean, really made it, without substitutions--and its turned out radically different both times. i mean, different from each other, and different from any other banana vegan bread ive ever tasted, too. that's not to say its bad, in fact, for this very reason i rate your recipe as one of my top favourites. its quite entertaining! thanks
Archived comment by: toughgav [hr] Hi! I'm reading the comments and thinking yuck! I'm fairly new to this.. could someone explain the whole bone being in sugar and water thing? and brands that I can buy that aren't ... ewe. thankyou!
Archived comment by: stadrmr [hr] stadrmr: Bone char is not in sugar it is used in the purification process of cane sugar. Beet sugar does not go through this process. There are several websites that can offer you more information. But I'll give you 2 links that will explain it and what sugars you can buy. http://www.vegfamily.com/articles/sugar.htm http://www.vegsource.com/jo/qa/qasugar.htm
Archived comment by: idratherbebowling [hr] Check out your municipal water treatment facility. Chances are, you'll find that *bone char* is one of the main things used in purifying water in most areas. I'm vegan, and I still drink tap water and shower in it. Avoid bone char stuff when you can. But don't make a prick of yourself just to do it. That won't help anything or anybody. Get over it, please.
Archived comment by: drunkvegan [hr] Hmmm.... This recipe looks very similar to the one I use (cinnamons sooo good, as is nutmeg). BUt I use only whole wheat flour, and don't think you need egg replacer (that's what the bananas do!). Also, I've always used olive oil, and its never come out nasty at all. In fact, whenever I bring it to class or to potlucks, people gush over it, and don't even know its vegan. I am considering using Earth Balance margarine next time to see how I like the flavor.
Archived comment by: flamekat [hr] Kosher sugars aren't processed with bone char and are very easy to find in grocery stores. I think the brand I use is C&H.
Archived comment by: flamekat [hr]