I’m still trying to veganize mom’s butter soaked banana bread. Every once in a while we don’t eat up all the bananas in time and they go brown so every once in a while I try yet ANOTHER recipe. Mom even gave me the recipe she used once but I lost it. But none come out right to me.

Here’s my whirl at adapting this recipe from the Post Punk Kitchen site into something tasting close to what my mom used to make in my childhood. Even veganized, this guy packs on the calories though.

I liked it and it was actually a very nice banana bread. But since mom’s leaned toward the bread pudding-y end most of the time, I think next time I need to ditch the applesauce and fling in another banana.  Maybe scale back the margaraine to 2 tbs instead of 4.

 

Ingredients

  • 1/3 cup light brown sugar
  • 1/3 cups Sucanat
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup dark raisins
  • 1/3 cup walnuts 
  • 1/4 cup vegan margarine, at room temp (ex: Earth Natural Buttery Sticks)
  • 1/4 cup unsweetened applesauce
  • 4 very ripe bananas
  • 1/4 cup vanilla soy milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla

Directions
Preheat oven to 350 F.  Oil a loaf pan with a dab of oil on a paper towel or oil spray.

Mix all the dry stuff together up to but not including vegan margarine.

Mash the margarine and bananas with all the other wet stuff and once well blended, dump into the dry stuff.

Mix the whole thing with a spatula. Pour into loaf pan and bake for 60 min or until toothpick in center comes out clean.

 NUTRITION PER SLICE

Calories: 345
Fat: 9 g
Saturated Fat: 3 g
Carbohydrate: 62 g
Fiber: 3 g
Protein: 5 g