On a lighter note from yesterday’s post about how a previously undetected congenital defect caused me to almost lose my precious boy…
It’s been a while since I posted a recipe and even longer since I actually baked (unless it was for the Angel Boys), so this is a milestone.
I was invited to a neighborhood socially distanced party and thought I’d bake something to promote the vegan life.
Since I REALLY hate it when you search for a recipe and have to scroll down about five miles of blah, blah, blah to get to the actual ingredients and directions just to hold you hostage, I won’t do that to you. You’re welcome.
It’s my own creation, my own experiment, and I hope you enjoy it as much as my friends did! It always amazes non-vegans that desserts don’t need eggs or dairy to taste delicious.
BEST Banana-Apple Bread (Vegan)
2 ripe bananas
1/3 cup vegetable oil
1/2 cup dark brown sugar (you could substitute any kind of sugar. If you sub agave, add a bit more flour)
1 tsp. vanilla
2 tsp. cinnamon (we like a lot)
1 tsp. baking soda
pinch sea salt
2 cups flour (I used whole wheat; you can use white or any combo)
Core and cut apple into chunks. Put oil and apples into a Bullet or a blender to make a slurry. You can also grate the apple but I find this way works great.
Empty into a mixing bowl where you’ve already mashed the two bananas. Add vanilla and sugar. Mix well. Add cinnamon, flour, salt, and baking soda. Mix to combine but don’t overmix. Stir just until all the flour is incorporated. If the batter seems a bit dry, add a couple tablespoons of plant-based milk.
**This is where you can get creative and add things like raisins, nuts, coconut, other dried fruits.
Spray oil into a loaf pan and spoon in batter. Sometimes I sprinkle a little cinnamon sugar on top prior to baking or I ice it after with a simple glaze of powdered sugar and lemon or orange juice. This time I sprinkled.
Bake at 350 degree preheated oven for about 30 minutes until toothpick comes out clean. Don’t overbake. These breads should be super moist.