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Vegan Banana (applesauce, pumpkin, zucchini) Bread

August 19, 2011
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We’re in the process of cleaning out the chest freezer in the garage and THANKFULLY getting to the bottom of that blessed thing.  Defrosting and cleaning the freezer is something that doesn’t happen nearly as often as it should.  Ick.

One thing I’ve been discovering this week, while being all brave and weeding things out of there, is about a hundred  black, frozen bananas. Am I the only one who does this — bananas start to get a little riper than anyone wants, so they get thrown in the freezer with hopes that someone will eventually use them in a smoothie or banana bread?  Well guess what happens when you only clean the freezer out every few years? A whole lotta frozen bananas, that’s what.

I used to make this recipe a couple of times a week, when the kids and I were home more often.  It’s a basic banana bread recipe that I changed a little to better suit our family. The original recipe is made in two greased and floured loaf pans.  If you’re like me, though, you’ll use cooking spray on a 9×13 pan and bake it in that.  Or you could also get all fancy and use a Bundt pan (people are impressed with Bundt cakes.  Really). Unfortunately this recipe is NOT gluten-free … yet.  One of these days I’m going to convert to a gluten-free version.  Stay tuned!

Vegan Banana Bread

3/4 cup oil (vegetable, canola, olive oil – whatever you have)

1 3/4 cup sugar

5 ripe, mashed bananas (or 2 cups applesauce or pumpkin or shredded zucchini. If you use zucchini you might need to add a little water to the batter to moisten it a bit)

3 cups flour (I use 1/2 whole wheat flour and 1/2 regular unbleached flour)

1 teaspoon salt and 2 teaspoons baking soda dissolved in 1/2 cup cold water (Did you ever have a bite of banana bread that was all baking soda?  Yeah. Me too.  It’s nasty.  Dissolving it in the water first will take care of that.)

1/2 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup chopped nuts, chocolate chips or raisins (optional)

Mix all ingredients together well.  Grease 9×13 pan.  Spread mixture in pan and bake at 350 degrees for 45 minutes, or until tests done (stick a clean knife straight down into the middle of the bread/cake. When you pull it straight up, if there’s no batter on it … it’s done.  If it’s not clean, leave it in for a few more minutes and recheck).

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