Thursday, May 7, 2009
Tried and True 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 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.