I had 3 bananas and they were just too ripe to eat. I am not a mushy banana fan, nor am I a banana-in-my-smoothie girl. Rather than toss them, I decided to check out recipes on FoodNetwork.com and found this one by Mary Sue Miliken and Susan Feniger. I used to love their show on the Food Network, so I figured why not give it a whirl?
I veganized it! My vegan adaptations are in parentheses.
Ingredients:
1 c granulated sugar
8 TBSP unsalted butter (I used Earth Balance)
3 ripe bananas
2 c all-purpose flours
2 eggs (I used Vegan Egg egg replacer)
1 TBSP milk (I used vanilla unsweetened almond milk)
1 tsp each: baking soda, baking powder, salt, cinnamon
Preheat the oven to 325 degrees F. (Vegan) butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and (vegan) butter in a large mixing bowl until light and fluffy. Add the (vegan) eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the (almond) milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
c.1996, M.S. Milliken & S. Feniger, all rights reserved
