I came across this vegan banana bread which contained no special ingredients and was very good.
Best, Ken Scott
* Exported from MasterCook *
Bread, Vegan Banana
Recipe By :Genevieve Ko
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Canola or vegetable oil -- for greasing the pan
194 grams all-purpose flour -- 1 1/2 cups
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt -- fine
276 grams bananas -- 1 1/2cups, mashed very ripe, 3 or 4
1/2 cup sugar -- 100 grams
1/2 cup canola oil -- or vegetable oil, 100 grams
1 teaspoon vanilla extract
1 cup chopped pecans -- or roasted salted peanuts (optional)
Heat oven to 350F. Rub oil inside a 9- or 10-inch ovenproof skillet.
Whisk the flour, baking powder, baking soda and salt in a medium bowl.
Whisk the bananas and sugar in a large bowl until the bananas have
completely broken down. Whisk in the oil and vanilla until smooth.
Add the flour mixture and switch to a flexible spatula to stir until smooth.
Scrape and spread the batter into the skillet. Sprinkle the top with
nuts, if you'd like.
Bake until a toothpick inserted in the center comes out clean, about
45 minutes. Cool completely in the skillet on a rack. The banana
bread will keep, wrapped well, for up to 3 days at room temperature
and up to 3 months in the freezer.
Note: URL is a gift link and bypasses the paywall at NYTimes.
S(Internet address):
https://cooking.nytimes.com/recipes/1025180-vegan-banana-bread?unlocked_article_code=1.ok0.674V.Sn29FMB_rNXu&smid=share-url
Yield:
"1 9 or 10-inch cake"
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Per Serving (excluding unknown items): 253 Calories; 16g Fat (55.6%
calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates.
NOTES : 2024 - 0430