Vegan Banana Nut Bread, Take 2

Ahh, nothing like the basics! Yes, I know that the world is overflowing with banana bread recipes as it is, but it's my firm belief that you can never try out too many, lest you miss out on "the one"- the banana bread that has just the right flavour, texture, moisture, sweetness and so on for your tastes. Everyone's is different, and since this recipe didn't require me to go get organic eggs, milk or butter from the natural foods shop (though that's the only way I'll buy them) I think it's definitely worth a shot. 

This is a good one to make with limited kitchen equipment on hand- I didn't even have a loaf pan, so I used a large square cake tin, which worked very well and reduced the baking time. In spite of its very basic nature, it was well-received by those who tried it before me - someone at the lab asked for the recipe- that's a good sign!

My verdict is that despite having less oil and sugar than most banana breads, this one is still delicious in it simplicity- no egg replacers, no milk replacers, you don't even need baking soda! It's very tender, soft and fluffy, and adding the sugar sprinkle on top makes it have a nice caramelized crust. Just don't let the bottom burn by putting it too low in the oven and close to the heat element- I made that mistake. Oops. Well, it still tasted good! You can also add chocolate chips or pecan pieces, or use some different spices to make variations. Consider this recipe the next time you're stuck with too many bananas!

Vegan Banana Nut Bread II
Adapted from BBC Good Food

225 g. Cake flour (All purpose is fine; I only had cake or bread flour available as options)
100 g. Brown sugar
75 g. Neutral oil (I used canola)
3 Tsp. Baking powder
1/2 Tsp. Salt
3 Tsp. Cinnamon
1 Tsp. Nutmeg, optional
2 Tsp. Vanilla
3 Large or 4 medium sized bananas, as ripe as possible
50-75 g. Walnut pieces

Some raw cane sugar or granulated sugar to sprinkle on top- optional

Preheat oven to 200℃. Grease a large loaf pan or square pan with a bit of oil and cover the bottom with greased baking parchment. Sprinkle with a bit of sugar and cinnamon

Sift or whisk together the dry ingredients (excluding the walnuts). Separately, mash the bananas finely and add the oil, sugar and vanilla. Mix well, until homogeneous.

Mix the dry ingredients into the wet ones and mix until just combined, then stir in the walnuts.

Pour into the greased pan and sprinkle with a bit more cinnamon and sugar, if you like. Bake in the middle of the oven for 40 minutes to an hour, or until a fork poked in comes out clean- cover with aluminium foil if it is browning too quickly.

Let cool before slicing.