Jordan was away on business most of last week and while I missed him terribly, I enjoyed the slower pace. Our summer is looking to be a busy and exciting season, but all the planning, logistics, and impending change has started to feel really overwhelming. Instead of going crazy by trying to plan the unknown, I just chose to not think about it for a few days (some may call it avoidance, I call it sanity 😉 ). I spent time reading a new book, watching marathons of Sarah Plain and Tall on the Hallmark Channel, and baking. I acquired a rather large quantity of ripe bananas last week, which were just dying to become banana bread. And because I aim to please, I obliged 🙂
Before we get to the recipe, I must chime in with a rather exciting outcome of my dairy-free life. I have become a regular tea drinker! This is a big deal as I was missing the comfort of a warm cup of coffee (coffee without cream isn’t that appealing anymore). While I’ve always liked iced tea, I never could get into hot tea. That was until I discovered the problem wasn’t tea in general, but the kind I was generally offered. The typical you-are-sick-drink-this-herbal/green-tea simply doesn’t have enough flavor for me, but a traditional English breakfast tea with a hint of honey is my jam. The only problem is, I seem to want it at about 8 pm each night. I need to track down a decaf version.
This recipe was given to me in high school and may have been an entry at the 4-H fair (yup I was in 4-H!).
Vegan Banana Bread
3-4 ripe bananas (3 large or 4 small)
1 tsp baking soda
1 tsp salt
1/2 cup oil (I used my dads canned applesauce, but coconut oil might be a good addition)
1 cup sugar (I reduced it to 3/4 cup)
2 cups flour (I used 1 cup whole wheat)
Optional inclusions (1/4 cup): chocolate chips, walnuts, raisins.
Mash the bananas and combine with oil/applesauce. Slowly incorporate dry ingredients with the wet. Add inclusions and mix until combined. Pour in lightly oiled pan. Bake at 350 for an hour.
My oven is old and doesn’t let me know when it’s preheated, so keep an eye on the loaf if you feel your oven is more reliable.
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