Sunday, May 2, 2010

Banana Nut Bread

It's recipes like these that prove that the old baking rule that you need eggs to make a moist bread or cake is crap! This bread is soooooooo good, and healthier than many other versions out there that are loaded with butter, eggs and sugar. I swear, you won't even know they are missing!
This recipe is originally from How It All Vegan! but I have modified it so much the past few times I've made it that it's pretty much a new recipe now... EVERYONE loves banana bread, so you really have no excuse not to make this the next time you look over to your fruit bowl and spy some sad, brown bananas :-)
Banana Nut Bread
  • 2 1/2 - 3 ripe bananas, mashed
  • 1 tbs. apple cider vinegar
  • 1/2 cup canola or vegetable oil
  • 1/2 cup sugar
  • 1/2-3/4 cup chopped pecans (depending on how nutty you want it!)
  • 1 cup whole wheat pastry flour + 1/2 cup whole wheat pastry flour
  • 1/4 cup ground flax seeds
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Cinnamon sugar
Preheat oven to 375 degrees. In a small bowl, mash the bananas with a fork until very mushy, then add the vinegar, oil, sugar and stir together. In a separate bowl, stir together the flour, flax seeds, salt, baking powder and baking soda. Add the banana mixture to the flour mixture and mix together gently until "just mixed." Fold in pecans. Spoon into lightly greased loaf pan and sprinkle the top with cinnamon sugar. Bake for 40-50 minutes until a knife comes out clean.

p.s. A handful of chocolate chips instead of or in addition to the pecans would turn this baby into the perfect desert to bring to a picnic- it wouldn't suck heated up with a scoop of vanilla soy ice cream on top either!


  1. I love banana bread!
    When my fresh bananas arent so fresh anymore and they're starting to turn brown, i throw them in the freezer as is.
    Later when I want to bake, I put the frozen bananas in the microwave until the bananas are mush, and I scrape the mush in my baking bowl.