Enter the Banana
Now, I have no doubt that many of you are like me in that I hate to throw anything away. I will come up with ideas of how to use it rather than lose it before it gets to the point of needing to have it find its way to the compost pile. Bananas seem to be one of my weaknesses, and so enters, banana bread!
First Comes the Banana … Then the Bread
I always seem to buy way more bananas than I can use. This is particularly true when I can’t pass up that large warehouse-type store. Here lives a bunch of organic bananas, so well priced that they must find their way into my shopping cart. So, there is typically a loaf or two of banana bread lying around. Either on the counter, in the frig, or parked and at-the-ready in the freezer.
A quick and easy batter to pull together, it can be made with ingredients that you typically would already have in your pantry. No need to purchase anything special.
Linda Voorhis - Veganification
1 hr, 15
- 3-4 ripe bananas
- ¼ cup avocado oil or ¼ cup pureed fruit such as applesauce
- ½ cup unrefined cane sugar
- 2 tablespoons molasses
- 2 cups white whole-wheat pastry flour ( or 1-2/3 cups white whole-wheat pastry flour plus 1/3 cup buckwheat or mesquite flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- ½ teaspoon salt
- Preheat your oven to 350° Fahrenheit.
- Prep a standard-size bread loaf pan by lightly spritzing it with a neutral oil.
- In a large mixing bowl, mash the bananas until well mashed but leaving a small amount of texture.
- Add the oil or applesauce, sugar, and molasses, and whisk until well combined.
- In a separate bowl, whisk together the remaining dry ingredients, then add them to the wet mixture.
- Stir until combined. A whisk will make this task more difficult, so stick with a wooden spoon.
- Variation/Optional: Add a small handful of chopped nuts, dried fruits, and/or mini vegan chocolate or peanut butter chips.
- Pour the batter into your prepared loaf pan, and smooth the top. It doesn’t need to be perfect.
- Bake for 45-50 minutes, or until a toothpick or knife comes out clean.
- When done, remove from the oven, allow it to rest on a cooling rack for 5 minutes, then invert to remove the bread from the pan. Turn it upright and allow to cool completely.
- Calories 2045
- Total Fat: 64 g 98.46%
- Saturated Fat: 7 g 35%
- Cholesterol: 0 mg 0%
- Sodium: 2459 mg 102.46%
- Potassium: 2218 mg 63.37%
- Total Carbohydrate: 373 g %
- Sugar: 195 g
- Protein: 23 g
- Vitamin A: 5.94%
- Calcium: 137 mg 13.7%
- Iron: 12 mg 66.67%
Banana Bread – A Delicious Serving Suggestion
Taking a slice straight away is certainly absolutely delectable; however, if you want to take it to a different level, especially if you are serving it for a brunch menu item, use it to make French toast. For a simple treat, toast a slice or put in your air fryer for a minute of two to gently toast, then dollop a scoop of coconut ice cream on top for good measure.
A REMINDER In Unrelated News
Saturday, October 5th
Cornville Culinary Chili Cook-Off
Unlimited chili tasting, a bottle of water and a chance to vote for The People’s Choice Chili Winner, all for just $4.00!
Have fun pairing the perfect wine with delicious stews and chili. Games, prizes, arts and crafts, live music and more.
Visit the Upcoming Events Page for more details!
Join us in our NEW GROUP on Facebook! The Veganification/Verde Valley Vegans Group is a closed group, but open to the full vegan and veg curious alike!