The great thing about vegan baked goods is that chances are you already have everything you need in your pantry, with no eggs, butter or milk to worry about. If you don't need anything special like egg replacer, it gets even simpler. This is one such recipe, with the lack of eggs seemingly unimportant thanks to the binding power of the huge amount of mushed bananas. Yes, it's denser and more moist than a regular banana bread, but that's part of what I like about it. It almost treads into banana-blondie territory, and forms thinner slices because it doesn't rise very high, but you can still toast them if you wish and eat them with butter (or butter-substitute spread, if sticking to the vegan theme).
The very best thing about this humble banana bread is that it uses up five whole bananas, making it an excellent addition to the arsenal of recipes for when you need to use up overripe ones really quick. If you want something other than a banana nut bread, chocolate chips or desiccated coconut are also good. I made two small ones and ate most of one right away, freezing the other for later, which is a good way to keep sweets on demand.
Vegan Banana Nut Bread
Adapted from Edible Garden
4-5 Large bananas, well mashed/puréed
1 1/2 C. All purpose flour
1 1/2 Tsp. Baking soda
1/4 Tsp. Salt
1 Tsp. Cinnamon or mixed spice, optional
1 Tsp. Vanilla extract, optional
2/3-3/4 C. Light brown sugar or finely granulated raw cane sugar, or half each white and dark brown sugar
1/2 C. Oil, neutral in flavour (e.g. canola or safflower): alternatively try coconut, walnut, hazelnut or almond
1/2 C. Unsweetened milk substitute, not low fat (as a guideline, should have at least 120 calories per 250 mL; similar to 2% milk)
1 C. Walnut or pecan pieces, chopped
Oil and extra flour/sugar, for the pan
Grease a large loaf pan (or 2 small ones) and sprinkle the inside with flour or sugar to coat. Preheat oven to 180℃.
Sift or whisk together the flour, baking soda, salt, and spices (if using). In a separate bowl, mix together the oil and sugar, ensuring there are no sugar lumps left, then add the bananas, vanilla and milk substitute.
Stir in the dry ingredients until just combined with minimal lumps. Mix in the nuts and pour the batter into the pan(s). Sprinkle with extra sugar, if desired.
Bake for about 1 hour, covering with aluminium foil after about 20 minutes, or until a toothpick poked in comes out clean. Let cool at least 15 minutes before slicing.
