Hi everyone! I know it’s been a long time. I’ve been in the ring called dissertation, and, well, while the cooking continued, the writing about it didn’t. I’ve been buying bananas and letting them get too ripe (does everyone do that?). Naturally, banana bread is the recipe du jour. This is derived from the Joy of Cooking classic.
Prep time: 15 minutes
Baking time: 60 minutes
- 1 1/3 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 5 1/3 tbs vegan margarine or coconut oil (room temperature)
- 2/3 cup sugar
- equivalent of 2 replacer eggs
- 1/4 c water
- 2-3 really ripe bananas
- 1/2 cup coarsely chopped walnuts or pecans (optional)
- Preheat oven to 350° and Position rack in lower third of oven. Spray loaf pan with cooking spray or line with parchment paper.
- Mash really ripe bananas in mixer, then set aside
- Whisk together thoroughly: all-purpose flour, salt, baking soda, baking powder
- In a large bowl, beat on high speed until lightened in color and texture, 2-3 minutes:unsalted butter and sugar.
- Beat in the flour mixture until blended.
- Gradually beat in eggs
- Add the water and beat until just combined.
- Fold in just until combined: mashed bananas and walnuts or pecans (optional)
- Spread evenly in pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Let cool in the pan on a rack for 5-10 minutes before un-molding to cool completely on the rack.