Monday, November 29, 2010

VeganMoFo: Mom's Banana Bread

Recipe: Banana Bread
Family Member: Mom by way of Grandma Jane

Brief Description: We always had fruit in my house growing up. Bananas *ahem* ripening faster than they were eaten was a common occurrence. My mom would peel them when their peel was pretty much black, toss them in a zip lock baggie and keep them in the freezer until she was moved to make a huge batch of banana bread. Then, she’d encase the beautiful finished loaves in plastic baggies, and keep them in the freezer until it was their turn to be defrosted on the counter and devoured. A perfect process, me thinks, especially when the results are so tasty.

We don't seem to have the problem of bananas ripening too fast in our household. However, after returning from Florida following a delightful Thanksgiving at my mom's, we were left with a quite brown banana and a quite brown pear. Banana bread! Er. Banana Pear bread! Ohhhh my! This bread is goo-ood!

Original Ingredients:
2/3 cup sugar
1/3 cup shortening
2 eggs
3 tbsp sour milk (2 tbsp milk, 1 tbsp lemon juice)
1 cup mashed banana (~2 bananas)
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Original Directions:
1. Combine sugar, shortening, eggs, sour milk, and bananas.
2. In separate bowl combine flour, baking powder, baking soda, and salt. Incorporate into other mixture.
3. Fill two greased bread pans ¾ full and bake at 350* for 50-60 minutes.

Vegan Notes: I find sweet breads like this easy-peasy to veganize. Just sub non-dairy milk for milk and applesauce for the eggs (about 1/4 cup per egg). Voila! For ease and thrift, I often just use vegetable oil in place of the shortening as well.
(Note: This particular incarnation of my mom's recipe is more aptly titled "Gluten-Free Banana Pear Bread with Pecans!" I used oat flour this time and a combination of brown sugar and evaporated cane juice for the sugar. This is just how things are done in my kitchen. There's rarely any getting around substituting ingredients! Waste not, want not, and all that. You'll also notice I made four mini pans instead of two regular sized ones. I cut the baking time down to 30 minutes.)


  1. um......that's a lot of banana bread loaves. ::cough::


  2. These look scrumptious! No surprise.

  3. thanks for the GF notes! I love to know what works out for GF. less substituting for me.

  4. bitt, the oat flour produced a softer version of the bread, which didn't stay together quite as well as all-purpose wheat flour, but it was still really yummy (maybe even more so!), especially in its warm, fresh-out-of-the-oven crumblyness!

  5. Gauri Radha गौरी राधाJanuary 2, 2011 at 7:57 PM

    That looks delicious!!