The other day at a wedding a friend of mine looked at me awkwardly for a minute before blurting, “So what are you baking lately?”. I thought that it was hilarious because I’ve come a long way from the hard dating, hard partying head case I used to be. So much so that my friends apparently have no idea what to say to me sometimes. I am the girl that bakes somewhat edible, sometimes terrifying things.
After a few 100 degree days here in Portland, I decided it was time to get back on the baking wagon. Sure it was still 90 degrees in my kitchen but I had a bowl full of rotting bananas that were either headed to their grave or to a loaf of banana bread.
I’m not sure if I buy bananas in the hopes that I will not eat them so I can make bread, or if I just suck at eating them. The banana above had been in the freezer. It’s not covered in creepy blue mold.
Did everyone else grow up with black bananas in their freezer? My mom always had some in there. Probably because her children wouldn’t eat them unless she chopped them up, threw some brown sugar on top and then stared down at us while we miserably chewed and gagged down every last piece. Bananas and I have a tortured past.
Now that I’m an adult (with the taste buds of a child) I have my own black bananas and in an ode to my mother, I often make banana bread. I make it multiple ways, switching up ingredients a fair amount. It’s an easy recipe that gives you room to play.
Yesterday I found this one and I had to try it. I had the dead bananas and all the other ingredients already in my kitchen. I’m such a grown up! I own baking powder, people. I am a motherfucking adult.
I found this recipe on Savory Sweet Life. It’s not a vegan website, I just have a habit of taking normal recipes and substituting things. I do this because a lot of the time the vegan versions call for all sorts of things that I don’t own and have no desire to search out. I don’t have soy flour or wheat flour or spelt. I’m not in this for the health, I’m in it for the cows, man.
- 1 stick of Earth Balance, softened to room temp.
- 1/2 cup sugar
- Egg replacer equal to one egg
- 2 large ripened bananas mashed ( or 2.5 small bananas)
- 1 tsp. vanilla
- 1 cup flour
- 1 tsp. baking soda
- 2 Tbl. cocoa powder
- 1/2 cup of Tofutti sour cream
- 1 cup of mini chocolate chips (regular chocolate chips work too, make them vegan, duh)
- optional 1/2 cup of chopped walnuts
- Preheat over to 350 degrees.
- Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.
- In a large bowl, cream butter and sugar together. Stir in egg replacer, mashed bananas, sour cream, and vanilla until well blended.
- Add baking soda, cocoa, and flour.
- Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
- Add chocolate chips and nuts (if applicable).
- Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
- Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
- Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
- Invert the loaf pans onto a cooling rack. Enjoy warm or cold.