Monday, January 23, 2012

Banana bread

Michael has the habit of buying already-too-ripe-bananas at the store. Don't get me wrong, I'm really thankful he goes to the store, but sometimes I want bananas for a few days from now. I know why he does it. It means I'll make them into banana bread. So it's been awhile since I've made it and when he came back from the store yesterday I got the hint.

This is an adaptation of the banana bread recipe from Post Punk Kitchen.


1/2 cup brown sugar (I used about 1/4 c agave and a dollop of molasses)
1/2 cups white sugar (I did 1/3 c- you can't tell the difference)
1/2 cup margarine, at room temp (I used EarthBalance)
3 very ripe bananas, mashed well (We only had 2)
2 cups flour (I used 1 1/3 all-purpose white, 2/3 whole wheat pastry)
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

1. Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.
2. Sift together flour, baking soda, salt and spices.

3. Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

4. Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

I ate 2 slices of this for lunch. It was that kind of day.

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