Thursday, May 7, 2009

Tried and True Vegan Banana Bread

vegan banana bread

Bananas and I have a complicated relationship. I abhor them in their natural form. I can't help it, I am a texture person. And the texture of bananas is OhMyGodYuck as far as I'm concerned. However, this does not prevent me from using bananas quite often in my daily life. Because I like their flavour. And their sweetness. And even their texture when they have been frozen and blended into a smoothie with strawberries and almond milk. Or peaches and ginger. Ohhhhh, peaches and ginger. Come into season soon, Ontario peaches. I want to smoothie you.

But I digress. Banana bread gains my approval only if the bananas therein have been thoroughly blended to ensure no banana lumps remain to gag me. I have been using the same banana bread recipe for over a decade now, and have modified it only slightly from its original form in the Compassionate Cook recipe collection. I made this on Sunday and it was received enthusiastically by the Man of Science. He's not normally into baked goods, but he'll make an exception for not-too-sweet fruit based concoctions like this one.

tried and true

Tried and True Vegan Banana Bread (adapted from The Compassionate Cook)

1/3 cup coconut milk
1/2 cup unrefined sugar
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tsp cinnamon
1/2 tsp cardamom
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 ripe bananas
1/2 cup vanilla almond milk
1 teaspoon vanilla extract

Preheat your oven to 350 degrees and grease an flour a regular sized loaf pan.

Mix the sugar into the coconut milk with a fork.

Stir in flours, spices, baking powder, and baking soda.

Thoroughly (I mean it!) blend bananas into almond milk and stir in vanilla.

Mix wet ingredients with dry and pour into loaf pan.

Bake for 45 minutes or until a knife in the centre comes out clean.

J.

7 comments:

A said...

Ontario peaches?? Oh I really hope you post some recipes using those!!! I'll be watching (hint hint)!
-A

Cyn said...

Banana bread with coconut milk sounds freakishly delicious.

I love frozen bananas in smoothies, they make them so thick and rich and delicious.

gutenmegan said...

This sounds utterly delicious. I'm with you on the banana texture thing. I always have a bunch around for smoothies and baking, but you couldn't pay me to eat a raw banana in its natural form. I even get a little grossed out just peeling the things.

Diana said...

Yummy! But way too much cardamom! I only put two pinches and even though I like cardamom, it was still a bit too much. However, I love how low fat this recipe is and still tastes yummy!! The taste of this banana bread is very unique!

Anonymous said...

Great recipe! I doubled the recipe, used a whole can of coconut milk (no almond milk), and all whole wheat flour....turned out moist and delicious. A keeper!

Nupur UK-Rasoi said...

Wow, I have been looking for a vegan banana bread and I think this is just the one I need.. excellent recipe, thanks for sharing :)

glad to follow you :)

Nupur @ UK rasoi

Hanna Thomas said...

could you potentially use mooooore bananas in this and less sugar?