Sometimes life gets busy and when life gets busy I don’t have nearly enough time to go on as many “Dining Underground” excursions as I’d like. This is one of those times.
I’m currently in what you would call “crunch time” at work, which means my dining adventures have been less than thrilling (unless you call daily trips to Starbucks for tea excitement). Somehow in the midst of all this craziness I managed to purchase an excessive amount of bananas. How this happened I’m not too sure, but in my sleep-deprived-due-to-work haze, bananas were purchased.
In between my numerous work meetings and picking at my chipped nail polish, I decided on the only logical thing to do with my sudden bounty of bananas. Make banana bread!
Not just any banana bread, VEGAN banana bread. Why vegan you may ask? While I’m not a vegan by any means, sometimes I just have an urge for vegan baked goodness. That coupled with the fact that I was out of eggs and in no mood to run to the store for more.
This recipe takes only 10 minutes to make and then another 45-50 minutes in the oven.
2 large or 3 small very ripe bananas
1/4 cup canola oil
1/2 cup agave nectar
1-2 tablespoons brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the agave nectar, flaxseed, brown sugar, oil and mix together.
|Smushed banana goodness|
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.
Transfer the batter to the prepared pan and sprinkle with cinnamon on top. Bake for 45 to 50 minutes. The top should be lightly browned when the bread is done baking, and then enjoy.
|The end result|
Absolutely delicious and filling. Just what I needed to get me through this week.