Banana bread brings back memories of childhood for Rosemary and me. We both remember having slices with butter as kids. Nowadays, banana bread is pretty easy to make vegan, and we found a delicious recipe for marbled banana bread in Isa Chandra Moskowitz’s newest cookbook, Isa Does It.
The entire book looks amazing, but we were in the mood for something sans chocolate (believe it or not, neither of us are big chocolate fans), so I fiddled with Isa’s recipe a little and came up with what serves as a pretty darn good version of your classic banana bread. (I could have also called it “Rosemary’s Favorite Banana Bread EVER,” but “classic” does the job.)
Classic Banana Bread
1 cup well-mashed bananas (2-3 bananas)
1/2 cup vegan sugar (add 1/4 cup if you prefer sweeter items)
2 tablespoons canola oil
1/2 cup soy or almond milk
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup chopped walnuts
Preheat oven to 350 degrees F.
In a large bowl, combine the mashed bananas with sugar, oil, milk, and vanilla, and whisk until smooth. Add the flour, baking soda, and salt, and gently mix until well combined. Fold in the chopped walnuts.
Pour the batter into a lightly oiled 4″ x 8″ loaf pan. Bake for 55 minutes or until a butter knife inserted in the center comes out clean. (It might appear a little sticky, but as long as it is not coated in batter the bread is done.) Let cool on a cooling rack … if you can.
Be sure to try some homemade vegan butter with your bread!