Thursday, February 24, 2011
I'm all for the quick and easy. Banana bread is one of those err.. food that is all that. It's absolutely a no brainer and fool proof.
I had two over ripened bananas yesterday and they had started to look ugly so naturally, I had to do something. Throwing them away was not an option so I chose to make banana bread. This time I used the recipe that called for buttermilk which I made myself from lemon juice and soy milk. Just mix together 1 teaspoon of lemon juice and 1 cup of soy milk, and voila, you got your vegan buttermilk, baby.
I used the Best Ever Banana Bread recipe from allrecipes.com because I don't come up with recipes on my own. Ever. Oh, and I only used 1 cup of white sugar, added palm sugar and ground cinnamon. You can always do your own experiment.
Best Ever Banana Bread
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
It came out quite pretty for a banana bread. I wrapped it in foil and put it in the fridge last night and this morning it is still moist and I can taste the banana even better. Oh, and I L-O-V-E the crusts!