Vegan Banana Bread.

Did you know you can make your own brown sugar? When it is homemade, it is way more fluffy and delicious than the stuff you can buy. Simply follow the ratio,

1 Tablespoon Molasses per 1 Cup Granulated Sugar.

Less molasses gives you lighter brown sugar, more molasses is darker!





I have always loved bread. Artisan bread, poppy seed bread, zucchini bread - you name it. My mother tells me it runs in [at least and primarily the female side of] the family. The problem, however, is that all the recipes I grew up loving usually have dairy or eggs in them. Here is a necessary vegan intervention, telling you that you CAN bake without eggs.

One thing that irritates me about a lot of vegan recipes is that many I have come across include tofu. You will probably never see me post a baked / dessert recipe with tofu in it. Just because it's vegan does not mean tofu is a mandatory ingredient. I mention this because it was difficult to find suggested vegan banana bread recipes without tofu incorporated. I mean, they taste good. But ew.


Ingredients:

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup Earth Balance, room temperature
3 very ripe bananas, mashed
2 cups flour
1/2 teaspoon baking soda
1/4 cup soy milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp salt

Preheat oven to 350 F. Spray 8x4 bread ban with non-stick spray, or lightly coat with margarine.

Combine soy milk and apple cider vinegar in a small bowl to let curdle. Cream together Earth Balance and sugars. Add bananas, soy milk mixture and vanilla.

Sift together flour, baking soda, salt and spices.

Add wet ingredients to dry, and mix well. Pour batter into pan. Bake for an hour to an hour and ten minutes.



Enjoy!