Perfect for breakfast, brunch, or a pot luck, this old banana staple is simple to make.
1/3 cup non-hydrogenated vegan margarine – I use Earth Balance Buttery Sticks
1/2 cup sugar
1 cup whole white wheat flour – adds a nutty flavor, nutrients, and fiber
1 cup unbleached all-purpose flour – keeps the bread fluffy
1 1/2 teaspoons baking powder – the fresher it is the better the bread rises
1/2 teaspoon baking soda
2 ripe bananas, peeled and mashed
1/2 cup vanilla non-dairy milk – soy or almond work best
1 teaspoon vanilla extract
1/2 cup chopped walnuts – can make without, but why?
Preheat oven to 350 degrees. Using a high-heat canola oil spray, spray a glass bread pan (8 1/2 x 4 1/2 inches).
Using a fork, mash the margarine and sugar together until thoroughly mixed. Add the flour, baking powder, and baking soda and continue to mash into the margarine and sugar mixture until the dry ingredients look damp. Add the remaining ingredients and stir well. This is a recipe that does not mind accidental over mixing. Pour mixture into pan and flatten the top of the batter into the pan. Bake for 50 minutes.