Saturday, August 9, 2008

banana bread (low-fat and vegan... shh!)



I love quick breads. As much as I enjoy the work of kneading and the smell of the warm yeast that comes with making regular bread-making process, there is something great about somewhat instant satisfaction. While growing up, one of the couple of things that my mom ever baked was banana bread. For holidays she would break out the huge mixing bowls and go to town making loaf after loaf to give away. I always loved the smell and taste of the finished product, which I still think of to this day. Now banana bread has become almost a staple in our home, with different recipes being tried constantly. The breads vary from with or without nuts, the amount of spices used, and just how banana-y they are. Truthfully, I think I have loved every one I have ever made. Banana bread just always seems to come out great.

This recipe is both low-fat and dairy/egg free, but extremely delicious. It is so moist and flavorful, with a bold taste from the molasses. I admit, I almost ate the entire loaf within half a day. I liked it so much that I went out and bought more bananas to ripen for another loaf.



Lower-Fat Banana Bread: from Veganomicon cookbook

Ingredients:

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or grated fresh)
1/2 teaspoon salt

Directions:
Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil, and molasses, and whisk briefly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined (do not use an electric mixer).
Transfer the batter to the prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from oven and invert onto a cooking rack; flip the bread right side up and let cool.

12 comments:

Alexa said...

Banana bread is comfort food for so many. I make it regularly and my kids get so happy about it each time. Your recipe looks yummy and so healthy. I'll have to give a try next time around.

jessibeaucoup said...

I just found your blog and I am loving it so far. I had to go out and buy bananas and applesauce this morning to try this recipe. Delish!! I made mine in mini loaf pans and reduced the cook time to 35 minutes. Thanks;).

JC said...

that looks absolutely lovely! I've made a few zucchini breads in the past couple of weeks, but perhaps a banana version is in order...

best, Jen (Modern Beet)

My Sweet & Saucy said...

Looks good! I haven't made too many vegan dishes, but this one looks great!

Vanessa Rae said...

hi. i absolutely love your blog! i visit it every day! I was wondering what a good substitute for molasses would be? like honey or maple syrup perhaps?

Epicurean Jax said...

Not all of these are vegan, but there are some interesting variations on banana bread;

http://www.associatedcontent.com/article/1108778/banana_bread_variations.html?cat=22

jessibeaucoup said...

I made this again last night but my applesauce was bad so I instead doubled the oil. I also added roughly chopped walnuts. So good!

Katie Z. said...

this was soooo good. I made two big loaves, and now I don't feel so bad about all the bananas that start to go bad! I just throw them in the freezer!

Kiley said...

We made this over the weekend (added some finely chopped walnuts and a few chocolate chips) but divvied up the batter into 12 muffin tins (for portion control) and cooked it for 20 minutes. When they first came out of the oven we thought they were a failure because they were so dense and the nutmeg overpowered everything. But they've been living in the refrigerator since then and now that they are cool they are delicious.

alis said...

After looking at this post several times with uncontrollable drool activity I finally made this! But I made my own sugar-free applesauce, I used baking powder instead of baking soda and put it in roughly instead of measuring a teaspoon of it. I also forgot to sift the dry ingredients, added some walnuts and raisins, and my bananas were fresh(I used a food processor to mash 'em). It didn't rise much but still SO delicious, will do this properly next time :) I adore this blog, and designismine as well...

Sam said...

It's yummy. I made it today! :)

scratch-made wife said...

A lucky Google image search led me to your page - and this great recipe! Thanks for a good read. I whipped this up with your inspiration. And I linked back to you. I hope you don't mind. :)