I attempted my first vegan recipe yesterday. I made banana bread! My husband had made banana bread about a week ago, but used a regular recipe. About 10 minutes before my bread was done, my entire house smelled like cinnamon and nutmeg.
When I pulled the loaf out, it was smaller than my hubby's banana bread, but WOW did it taste SO much better! My daughter and I ate it in one day (hence why I don't have a picture!)
I'll make more in a couple days and share what it looks like. I really thought the bread would taste horrible. Applesauce instead of eggs? I've been wanting to get away from eggs for months now, and this is my step toward making veganism in my home a reality.
I wanted to prove to myself and my family that banana bread the vegan way was just as good if not better than the bread my hubby made the week before. WOOHOO I was right!!
Here's the recipe:
Lower-Fat Banana Bread
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
2 cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 350 degrees. Lightly grease a 9x5" loaf pan
In a large mixing bowl, mash bananas really, really well. Add sugar, applesauce, oil and molasses and whisk briefly to incoporate. Sift in the flour, baking soda, spices and salt. Use a wooden spoon to mix untilwet and dry ingredients are just combined (DO NOT use an electric mixer.) Transfer to pan and bake for 45-50 minutes. Top should be lightly browned and knife should come out clean when inserted.
Ok, I tweeked this recipe a bit, I had to use what I had on hand so here are my alterations. I used Motts Cinnamon Applesauce instead of plain applesauce, I added a tablespoon of vanilla, and because I didn't have molasses I used 2 tablespoons of brown sugar. This might be why the loaf didn't come out as large as a normal loaf, and I thought it would be really dry, but it came out wonderfully moist and VERY tastey! ENJOY!