I have been taking Saturday as my blogging sabbath, but I made my oft-requested banana bread this morning and felt it was absolutely necessary that I share the recipe with you today. I have been baking this bread for several years now, and everyone raves about the stuff. The loaf I made for the three of us this morning is already nearly gone! The first incarnation of the recipe came from my grandma, who pulled it from the web for me (seriously, I dare you to find a more supportive grandmother: oh, you’re going to try eating vegan? Let me find some recipes for you!). I’m not sure if it was this one exactly, but it was strikingly similar. I really loved it, but despite my love of all things coconut, I prefer a more traditional bread to the coconutty version. So, I have toyed with the recipe over the years and finally have it just as I like it. The recipe below is hardly sufficient, however – you should probably double it!
Melissa’s Vegan Banana Bread
1/2 – 1 cup sugar*
3 or 4 bananas, preferably very ripe
1/4 cup oil or vegan margarine (softened)
1 cup whole wheat flour
2/3 cup unbleached, all purpose flour
1 tsp aluminum free baking soda
1 generous tsp cinnamon
1/4 tsp allspice (optional)**
1/4 tsp aluminum free baking powder
1/4 cup water or non dairy milk of choice
1/2 cup nuts***
Enjoy! Please let me know how you like it if you give it a try!