Bananas that look like this, used to scare me!
I can put spotted bananas in my breakfast smoothies, which helps make smoothies sweeter and thicker or I can make one of my all-time favorites, banana bread! When I saw my bananas looking like this recently, I decided to take my trusted Better Homes and Gardens 12th Edition New Cookbook banana bread recipe and make it vegan! Here’s how:
Vegan Banana Bread
Prep: 25 minutes
Bake: 55 minutes
Makes: 1 loaf
2 cups spelt flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (I used pink Himalayan salt)
1/8 teaspoon ground nutmeg
6 tablespoons of aquafaba (garbanzo bean liquid)
1 1/2 cups mashed bananas (3-5 medium)
1 cup coconut sugar
1/2 cup coconut oil
1/4 cup chopped walnuts (optional)
1. Grease the bottom and 1/2 inch up the sides of an 8x8x2, a 9x5x3 or two loaf pans. Combine flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the mixture.
2. Combine bananas, sugar, oil and aquafaba. Add to dry mixture and stir just until moistened. Here’s when you add nuts, which are optional. Pour batter into pan.
3. Bake in a 350 degree oven for 30 minutes. After 30 minutes, cover with aluminum foil, and then bake for 25 additional minutes. Bake for 40 to 45 minutes if using loaf pans. It is recommended that you let the bread cool for 10 minutes in a pan on a wire rack, and then removing the bread from the pan to let it cool on a wire rack. It is also recommended that you wrap the bread and store overnight before slicing. That’s simply not going to happen with my family, so I let it cool for 10 minutes in the pan and then we eat it! It’s moist and yummy, and I doubt that we’ll ever wait until the next day to eat it!
P.S. For each egg required in a recipe, substitute with 3 tablespoons of aquafaba. Source: bon appetite.