Loaded Banana Bread...vegan Style! |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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THIS IS THE BANANA BREAD HOLY GRAIL. I adapted this recipe from Nigella Lawson's banana bread recipe I made as a non vegan. I recently changed out the fat and the eggs and it is just as amazing sans animal products! The key to this banana bread ( well any banana bread actually) is letting your bananas become BLACK. Only then are they ready for baking.... Ingredients:
1/2 cup raisins (it's ok to use more if you like.. i often use up to a cup) |
3 -4 ounces bourbon or 3 -4 ounces rum |
1 cup plus 2 tbls all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup vegan butter |
1/2 cup vegan sugar |
2 egg substitute (i use bob's red mill egg replacer for 2 eggs) |
3 -4 very very ripe bananas |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts |
1/2 cup semisweet vegan chocolate chips |
Directions:
1. An hour or so before you plan to make this put the raisins and rum/bourbon in a small saucepan and bring to a boil. Remove from heat, cover and let plump for at least an hour.
2. When you are ready to get on with the rest, preheat your oven to 325°F Grease and flour bunt pan.
3. Combine flour, baking powder, baking soda and salt in a small bowl & mix to combine. Melt butter in a large bowl. Add sugar and beat until combined. Beat in the egg replacer, then bananas, then walnuts, raisins (left over rum and all), chocolate chips and vanilla. Add flour mixture 1/3 at a time to combine.
4. Scrape into bunt pan and bake for 1 to 1 1/4 hours, till it tests cleanish.
5. Cool the pan on a rack and slice to serve.
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