|Vegan Banana Bread|
Vegan Banana Bread
-1/3 Crisco or vegan butter
-1/2 cup sugar
-1 teaspoon vanilla extract
-1 teaspoon The Vegg and 1/4 cup water (or egg replacer to equal 3eggs)
-1 3/4 cup flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 cup cup mashed bananas
-1/2 cup chopped walnuts (optional)
-Sprinkle of cinnamon on top, before baking
Move oven rack to low position so that tops of pans will be in center of oven and Heat oven to 350 Degrees.
Grease bottoms a 9x5x3 inches loaf pan.
Mix sugar and Crisco in large bowl. Stir in The Veggs until well blended. Add bananas and vanilla. Beat until smooth. Stir together in a separate bowl flour, baking soda, baking powder, and salt (reserve 1 Tbsp for nuts if using). Add the flour mixture to just until moistened, Stir in nuts with flour and add to moistened mixture. Pour into a 9-inch loaf pan and sprinkle with a little cinnamon.
|Pre-Baked Banana Bread (Cinnamon Sprinkle)|
|Pre-Cooked Banana Bread (Height)|
Bake for about 45 minutes to 1 hours, or until toothpick inserted in center comes out clean (if browning has set and middle needs more time, tent with foil). Cool 10 minutes. Loosen sides of loaves from pan and remove from pan, place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Serve with vegan butter, peanut butter, or plain with a big glass of vegan milk and/or coffee. Enjoy!
|Cooked Banana Bread (Top)|
|Cooked Banana Bread (After Height)|