Here’s my whirl at adapting this recipe from the Post Punk Kitchen site into something tasting close to what my mom used to make in my childhood. Even veganized, this guy packs on the calories though.
I liked it and it was actually a very nice banana bread.
Ingredients
- 1/3 cup light brown sugar
- 1/3 cups Sucanat
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup dark raisins
- 1/3 cup walnuts
- 1/4 cup Earth Balance Spread
- 1/2 cup unsweetened applesauce
- 4 very ripe bananas
- 1/4 cup vanilla soy milk, rice milk or orange juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
Directions
Preheat oven to 350 F. Oil a loaf pan with a dab of oil on a paper towel or oil spray.
Mix all the dry stuff together up to but not including vegan margarine.
Mash the margarine and bananas with all the other wet stuff and once well blended, dump into the dry stuff.
Mix the whole thing with a spatula. Pour into loaf pan and bake for 60 min or until toothpick in center comes out clean.
You can also make this as 3 mini loaves.
NUTRITION PER SLICE
Calories: 345
Fat: 9 g
Saturated Fat: 3 g
Carbohydrate: 62 g
Fiber: 3 g
Protein: 5 g
