It got up to 58º today, which felt lovely, but then it started raining. It’s getting to that point with my kids, I’ve noticed, where being inside our home is getting tiresome. It’s always so welcome at the beginning of the cold season to lounge around a little more and slow down. But now? Now we’re baking to get through the days.
One of my favorite things to do with overripe bananas is to throw them in the freezer until I’m ready to make bread. They somehow make the most flavorful bread and freezing them allows me to make a loaf on my own time. You know, on these gray, rainy days.
Banana Bread (Vegan)
Yields: 1 loaf
Ingredients:
- 1.5 c flour
- 3/4 c sugar (maple syrup, agave, raw sugar—whatever you have on hand)
- 1 tsp baking soda
- 1 tsp vanilla
- 4 overripe bananas
- 1/3 c vegan butter/coconut oil
- 1 vegan egg alternative (I did 1 tbsp chia seeds + 1 tbsp water)
- Any additives (fresh fruit, nuts, chocolate)
NOTE: I made this vegan, but you can make it however you want (with real eggs, butter, etc). I used to eat a vegan diet and this was my go-to. I still prefer this texture over traditional ingredients. And right now, unless you have backyard chickens, you might be better off using chia seed eggs. 😛
Directions:
- Mix together sugar, “egg”, butter, and vanilla until smooth.
- Add flour and baking soda; mix.
- Add bananas and mix until smooth consistency. Mix in any additives (if you choose) by hand with a spatula.
- Pour into greased 8″x4″ loaf pan and bake at 350º for 80 minutes or until toothpick comes out clean.
- Cool on cooling rack (in pan) for 10 minutes, then remove from pan and let cool down more.
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