May 15, 2013 by Shannon
It’s been a week since we’ve been home from Maui now and I’ve been craving banana bread like CRAAAAZY! There were signs for it all over the island but unfortunately, prostate none of it was vegan. Since we’ve been home, I’ve made not one, but two batches of banana bread!
This recipe is one of my all time favorites. It’s one my mom used to make that I’ve altered several times over the years. It’s super moist, dense – yet fluffy, and not overly sweet. It’s best eaten the next day when the flavors have had time to soak in. Heat it up for a few seconds, slather on some vegan butter or jam…. it’s like a miracle in your mouth!
Strawberry Banana Bread
5 tablespoons non-dairy butter (plus a little for greasing the pan)
1/2 cup granulated vegan sugar
1/2 cup brown sugar, firmly packed
3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons boiling water
1 teaspoon vanilla extract
1 cup very ripe bananas, mashed
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsweetened coconut or almond milk
3/4 cup fresh strawberries, chopped
1 teaspoon orange zest, grated
1. Preheat the oven to 350 degrees. Lightly grease a 9x5x3 inch loaf pan with some non-dairy butter.
2. In an electric mixer, cream the butter and the two sugars together on medium speed until it’s light and fluffy. Add the egg replacer and vanilla. Mix until combined. Add the mashed banana and mix again for about 30 seconds on medium speed.
3. Combine the flour, baking soda, salt and baking powder in a medium bowl. Add flour mixture alternately with the milk, ending with the flour mixture. Add strawberries and orange zest to the batter. Mix well.
4. Pour batter into a prepared loaf pan and even out with a spatula. Bake until browned and toothpick inserted near the center comes out clean. About 1 hour and 15 minutes.
5. Cool bread in pan on a wire rack for about 10 minutes. Remove bread from pan and finish cooling on a wire rack. Slice and serve!