I can't believe I haven't posted a recipe for banana bread before. It's practically one of the major food groups around here, with chocolate, tea and potatoes being the others.
If I ever really do write The Rotten Fruit Cookbook, banana bread will be featured prominently. There are almost always bananas turning brown around here—I told my husband one day when he came home from the grocery store without bananas, claiming they weren't on the list I gave him, that a bunch of bananas is always a default purchase.
But inevitably bananas turn brown, and no one likes to eat brown bananas. Fortunately that's the best kind to make banana bread with.
So, if it's A Perfect Day for Banana Bread, here's a recipe, which is conveniently vegan for those moments when you don't have or don't want eggs.
Vegan Banana Bread
Preheat oven to 350 degrees F (or the Celsius equivalent). Spray a loaf pan with cooking spray; set aside.
2 tablespoons flax seeds, ground
1/4 cup water
Whisk both ingredients with a small whisk; set aside.
1 cup wholemeal flour
1/2 cup unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 cup chopped pecans
Combine in a small bowl; set aside.
2 ripe bananas, mashed
3/4 cup sugar
1/4 cup non-hydrogenated vegetable oil
Combine in a larger bowl, add flax mixture. Slowly add dry ingredients and stir until combined. Pour into prepared loaf pan and bake for 45 minutes. If necessary, cover with a piece of aluminum foil to prevent over-browning. (Flax causes baked goods to brown faster.)
Test for doneness by sticking a knife into the loaf. If it comes out clean, the loaf is done. Otherwise continue to bake, testing at 5 minute intervals. Let cool for a few minutes before turning out onto a serving plate.
Notes on ingredients: Wholemeal flour is whole wheat flour; you did know that? You can use all whole wheat if you want a healthier version. Flax seeds are available at any health food store, in the bulk bin. I use brown seeds since their ALA content is higher than the golden. (ALA is the omega-3 fatty acid in flax.) I always use canola, or rapeseed oil, because it has the highest omega-3 content of the common vegetable oils.
