Are you like me? Do you buy bananas each week with the best of intentions to eat them before they turn brown? For me, it never fails. Whether I buy 2 bananas or 6 bananas, I’ve always got brown bananas before the end of the week. So I thought I’d offer a recipe for Vegan Banana Bread for this week’s edition of Stretch Your Food Dollar.
Vegan Banana Bread is a great dish to have in your repertoire. Whether you eat it at home or bring it to a potluck, there’s always someone who will enjoy it. Banana bread is perfect with a cup of coffee for breakfast on the run. You could make several loaves at once and store extras in your freezer. Or you could make mini loaves and give them away as gifts for that upcoming office holiday party, or to a neighbor who watered your plants for you while you were on vacation.
Vegan Banana Bread
(Makes 1 loaf)
1 large banana
6 Tbsp soy milk
2/3 c sugar
1/2 c soft tofu
1/3 c oil
1 tsp vanilla
1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
1/2 c walnuts, chopped
1. Preheat oven to 350. Lightly oil a 9″ loaf pan and set aside.
2. In the food processor, mix the banana, milk, sugar, tofu, and oil until smooth.
3. In a medium bowl, whisk the dry ingredients together. Add the nuts and banana mixture and stir together gently until just mixed.
4. Pour evenly into loaf pan. Bake 40-45 minutes, or until a toothpick comes out clean. Let cool for 10-15 minutes before removing from pan.
To make my banana bread extra special, I make a streusel topping to give it just a little something else. Use vegan butter, flour, cinnamon, and brown sugar to make a crumbly topping. Put this on the top of the batter just before sticking your loaf pan in the oven.
On an unrelated side note, I’m a huge fan of putting fruit in my green salads. Orange slices, sliced strawberries, or dried cranberries give my salads a color and flavor. Last night a friend asked, “what about bananas.” Well, sure. If you’re using a Thai Peanut Salad Dressing, bananas would add a wonderful flavor component to your salad. Give your salads a little boost and lest us know how your experiments turn out.
Photo credit: Stock.xchng