Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Tuesday, April 19, 2011

Banana Bread


The next time you see overly ripe organic bananas on sale, buy a bunch or two and make some BANANA BREAD. You can also peel some and freeze them for use in making smoothies. They are sweeter and more easily digestible when the skins are beginning to turn brown and show no more green. Brown spots on the skin are a good thing. If any bad spots are on the banana itself, just scoop them off.

wet ingredients
2--ripe bananas, mashed
1 cup--water
3/4 cup--Sucanat
1/2 cup--sunflower oil
1 teaspoon--vanilla
sprinkle--salt


dry ingredients
2 cups--whole wheat pastry flour
3/4 Tablespoon--non-aluminum baking powder (like Rumford)
To make banana bread, preheat the oven to 350 degrees and oil a medium sized loaf pan, though this could also be made in a cake pan, if that's all you have. Just cook it for a shorter amount of time.

In a bowl combine half a cup of sunflower oil, three quarters of a cup of Sucanat, which is organic brown sugar, a sprinkle of salt, and a teaspoon of vanilla.

Add two ripe bananas and mash them with a potato masher.

Add two cups of whole wheat pastry flour, into which you've mixed three quarters of a tablespoon of baking powder.

Add a cup of water and stir it all together, then pour into the loaf pan, which should be about three quarters full.

Bake it for forty five minutes, or until it springs back to your touch. Let it cool before slicing or removing from pan. We, of course, didn't wait, and our pieces were hot and crumbly. I had two of my served pieces disappear on me, and had to keep cutting myself another one—I guess they liked it.

If your baked goods are ever not seeming to rise properly, check the expiration date on the baking powder can. It doesn't work as well after a year. I tend to buy a larger container and transfer it into an old can I've used for years, but you should only do that if you bake a lot. Otherwise, just buy the smallest can more frequently.

3 comments:

  1. i have a metal pie pan or a 9x9 glass cake pan, which would work better?

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  2. Use the cake pan and bake it for 35 minutes. Because it is spread out, it should bake more quickly. If it starts to smell done after half an hour, check it sooner--I don't know how how your oven is. Feel the top to see if it is springy, not wobbly. A toothpick might give a false reading if it hits a piece of squishy banana.

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  3. I finally figured out why I couldn't publish my comments: I had to allow the cookie from this site, first. duh.

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