This is a sweet and delicious version of regular nut bread, but for the vegan-lovin' hippies - or heart happy. I always have brown bananas! I love this recipe because I don’t have to use milk or eggs. It’s really moist and easy. I make it for all my neighbors, and they have no idea it’s vegan. Once you get this down, you can mix and have in the oven in less than 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x5-inch loaf pans.
Mash bananas in a large bowl. Add oil, sugar, lemon juice, and vanilla extract.
Mix pastry flour, wheat germ, salt, baking soda, and baking powder together in a bowl. Add flour mixture to the bowl with the banana mixture and stir until just combined; do not over mix. Fold in nuts. Pour batter into the prepared loaf pans.
Bake in the preheated oven until a knife inserted in the middle comes out clean, 45 to 50 minutes.
Per Serving: 163 calories; protein 2.5g; carbohydrates 20.2g; fat 8.6g; sodium 128mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.