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Banana Bread




High-sugar pumpkin bread (oil free)

  1. Preheat the oven to 350 degrees F. Lightly grease, spray, or line with parchment paper an 8-inch loaf pan. Set asideIn a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger powder, pumpkin pie spice, and nutmeg. 
  2. In a second large bowl, combine canned pumpkin puree, brown sugar, and mashed bananas. 
  3. Add the wet ingredients to the dry ingredients. Mix with a spatula until well-combined and there are no dry spots. in the pecans. Pour pumpkin banana bread mix into the prepared loaf pan. Add more chopped pecans on top. 
  4. Bake for 50-60 minutes. Bake for an additional 10-20 minutes if the banana bread hasn’t cooked all the way through. You can test this by using a toothpick and inserting it into the center. If it comes out clean, it’s done.
  5. Cool for 10 minutes, transfer to a cooling rack to cool for another 30 minutes.

https://plantbasedandbroke.com/pumpkin-banana-bread/#recipe

Non-dairy Banana Bread

  • ⅓ cup coconut oil (should be liquid -- warm in microwave for a few seconds if solid)
  • ½ cup maple syrup 
  • 2 tbsp. ground flax mixed with 6 tbsp. water (or 2 eggs beaten) 
  • 200-225g mashed ripe bananas (1 cup, about 2½ medium or 2 large bananas) 
  • ¼ cup water 
  • 1 teaspoon baking soda 
  • 1 teaspoon vanilla extract 
  • ½ teaspoon salt 
  • ½ teaspoon ground cinnamon 
  • 1¾ cups white whole wheat flour
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices... 

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius), and grease a 9×5-inch loaf pan with coconut oil. 
  2. If solid, let the 1/3 cup coconut oil warm to room temperature (or put in microwave for about 10 seconds). 
  3. In a large bowl, mix together oil, maple syrup, eggs, banana, and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.) 
  4. Add baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, stir in the flour, just until combined. Some lumps are ok! 
  5. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

ProteinFatCaloriesCarbsCalciumDietary fiberPolyunsaturated fatSaturated fatAdded sugar
1.43.984.212.19.91.30.32.83.5

Vegan Vanilla Frosting

3 and ¾ cups (450g) Powdered Sugar
3 Tbsp (45g) Vegan Butter
4 Tbsp (60ml) Soy Milk (or any other non-dairy milk)
2 tsp (10ml) Vanilla Extract
  1. Add the powdered sugar, vegan butter, soy milk and vanilla extract to a mixing bowl.
  2. Using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth. It should be very thick, but still easily spreadable. 
  3. (If it's too thick, add a bit more soy milk, if it's too thin, add more powdered sugar.)
source: http://lovingitvegan.com/how-to-make-vegan-vanilla-frosting/

Mom's Banana Nut Bread

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/3 cup milk
1 tsp lemon juice or vinegar
1/2 cup chopped nuts
  1. Cream butter, gradually adding sugar. Then add eggs and bananas
  2. Combine milk and lemon juice. Then add liquid and dry ingredients to banana mixture. Fold in nuts.
  3. Coat loaf pan with vegetable oil and line bottom with wax paper. 
  4. Bake at 350 for 1-1/2 hours. Cover top with aluminum foil if it browns before loaf is finished.

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