Ingredients (use vegan versions):
- 1 3/4 cups flour
- 1 1/2 cups vegan sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (Takes 2-3 Bananas)
- 1/2 cup vegetable Oil
- equivalent of 2 or 3 Eggs (I used Ener-G, 5 tablespoon water + 3 1/2 teaspoon powder)
- 1/3 cup soy-buttermilk*
Directions:
Preheat oven to 325 degrees F.
Mix flour, vegan sugar, baking soda and salt in a large mixing
bowl.
Mix bananas, oil, and buttermilk* in a medium mixing bowl.
Combine the banana mixture with the large bowl containing
dry ingredients, and stir well. Add the Ener-G Egg Replacer in
now, and stir well again. (Optional: add 1/2 cup pecans).
Pour into a greased 9x5 inch bread pan.
Bake in 325 degree oven for 1 hour and 15 minutes, or until
a toothpick in the middle comes out clean.
*To make buttermilk, combine 1 cup soymilk with 1
tablespoon of vinegar. This can be used on a 1:1 ratio with
buttermilk, so 1/3 cup of this = 1/3 cup buttermilk.
I made this earlier today, and it was delicious! It tasted
just like the banana vegan bread my mom used to make. It also
rose perfectly, unlike most vegan breads and cakes I usually
make. This is perfect with some soy butter (like Earth
Balance). I hope you enjoy it as much as me (and my non-
vegan family) did!
Serves: 10
Preparation time: 1.5 Hours
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