bothering (bothering) wrote in vegancooking,

banana bread

I made the ppk's banana bread this morning and was so pleased that I had to share- not only did the house smell fabulous, but I've got a full belly to boot. you can't beat that with a stick.

you can, however, bake and share or bake and devour this delicious bread yourself:

[my variations: I used mainly brown sugar, maybe half a cup or a bit more. I wanted to cut the amount because I don't like using much sugar, so I tasted the batter before pouring it into the pan and eyeballed some extra. I just don't like my bread too sweet. also, I added chopped pecans to the top of the loaf before popping it in the oven. they were pleasantly toasted and tasted fantastic. I baked the bread for exactly an hour and it was gorgeous- a lovely color, super moist, just sweet enough, and very tasty and filling (and addictive).]

8 x 4 bread pan

1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Tags: breads-banana-bread
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