Monday, November 22, 2010

The Banana Bread

So I've been looking for the perfect vegan banana bread recipe for quite sometime.  My dad used to make it - and I loved it - not too dry and not too wet.  I found this recipe online (Link to Original Recipe) and made a few tweaks to get just the right texture  - and it was good - real good.  I made a double batch each time - two loafs are better than one.
Smothered in Earth Balance Buttery Spread.  Bananas love Butter.

3 medium-small bananas, mashed (make sure very ripe, BLACK bananas)
.75 cup honey
1/2 cup oil (I used grape seed oil)
1 3/4 cups Whole Wheat Flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup Nuts like Walnuts (or try something else)

*Preheat oven to 350 F
1.  In a bowl, mix sweetener, mashed bananas and oil.
Use bananas that you rot and then froze!  The blacker the better.
2.  In a separate bowl add dry ingredients and mix (what's with all this sifting business, no need for a good bread)

3.  Mix dry and wet batter together. Add walnuts.  Mix again.  Don't over mix.

4.  Pour into an oiled and floured loaf or cake pan (this will be thick!). Bake in a pre–heated oven at 350° for 45–60 minutes, or until a paring knife/toothpick comes out dry.  And eat it up.


  1. ok...i tried this as made by you and it was fabulous! but i noticed you must have tweaked it more...what was the green stuff? i am thinking spinach or zuchinni? let me know what and how much please...and if there was anything else you changed. N

  2. Ah, you noticed, that green stuff was what happened when I used sunflower seeds instead of nuts. Not sure why it went green - but that was it. I often tweak the nuts I use. Seeds was new to me. Worked well. I also tweak the time depending on how moist I want is. Happy you enjoyed.