18 Dec 2011

banana bread


This is a family recipe and I remember many good times in the kitchen as a little kid, with my mom whipping this up in the Kitchen-Aid. I wasn't tall enough to see over the counter in the big, whirling metal bowl but I knew that it's contents were always delicious, and if I was lucky that day - I'd get a spoonful of the batter =) Banana bread was my favourite, topping cookie dough!

The secret is to use overly ripe bananas: I'm talkin' brown, slimy bananas. They have the most flavour. My mom usually would wait til they were pretty brown then stick them in the freezer until she had time to make the bread. Yesterday, we just had some really ripe nanners kickin' around so I used those.


Obviously, I also veganized the recipe... Earth Balance wasn't around 50 years ago.
The WORD "vegan" wasn't even in existence until 1944!
Anyways, this bread is truly delicious, it's crispy on the top and over-loaded with nuts and cinnamon, while the bread itself is SUPER moist and flavourful. MMM! You can make it fairly healthy too!


Moist Banana Bread: makes one loaf 

1 cup mashed bananas
1/2 cup vegetable "shortening"
1 cup brown sugar/raw sugar or other sweetener 
1 t cinnamon and nutmeg mix
1/2 t salt
1 t baking soda
1 1/4 cups flour 
2 Tb ground flax mixed with 1/4 cup water

Preheat oven to 350. Mix all ingredients together until you have a pretty smooth batter. Try it! Yummaaayy. Pour it into a loaf pan.
Now if you want to totally step up the whole game: roughly mix together 1/4 cup brown sugar, 2 t cinnamon, 1 Tb olive oil and 1/3 cup chopped pecans. Sprinkle this on top of the batter in the loaf pan. Bake for about 40 minutes, doing the tooth pick test to make sure it's ready. Let it cool for around 20 minutes and then slice and enjoy with loved ones!



24 comments:

Lindsey MM said...

I also had some really ripe bananas and decided, hey lets give this thing a try. I made it a little different though: used unsweetened organic applesauce instead of the "shortening", used 1/2 cup honey instead of the sugar, and for the flour I used 1 cup whole wheat and 1/4 cup whole grain barley flour. I kept the topping pretty much the same but I drizzled a little honey 1st and used raw cane sugar instead of brown sugar. This turned out AMAZING! Sooooo moist and flavorful!! After I first tasted it I said out loud "Do not eat the whole loaf all at once" haha. Anyhow, hope you are having a great day!!!

Emily von Euw said...

LOL those sound like great adaptions. it's way too yummy. the secret is super ripe bananas! :)

Anonymous said...

What exactly is vegetable shortening? Some kind of oil?
Oh and Lindsey- is applesauce really working? Just apples mashed together and made smoothy, like you can get it everywhere?
My mothertongue is German so I´m experiencing some bumps on the road from time to time translating the recepies :) :)

Anyway, awesome blog! I just love how you Emily seem to be in love with avocados !

Emily von Euw said...

I just used earth balance "vegetable shortening" - it's vegetable oil in solid form. :) Thank you!

Anonymous said...

Hi emily! I can't wait to make this but I'm trying to avoid wheat and gluten at the moment. Instead of replacing the flour with premade gluten-free flour, I was really keen to make my own. I don't really know whether I can use just one type or if it's best to mix a few? Thanks for your help!

Emily von Euw said...

No go ahead and use a variety of types. I love to do that :)

Maddie said...

just made it with pear and apple sauce about to go in the oven. love this recipe made a banana one couple of months ago. defiantly will use this any time want to make bread. thanks!

Anonymous said...

Hi Emily!
Greetings from PerĂº :) I just looove your blog, i'm learning about new recipes every day, i've become vegan just a few weeks ago (and trying to be raw every time i can). I've been a vegetarian 2 years from now.
I just wanted to say i love everything you do, and wanted to ask you, if i could use coconut oil instead of vegetable shortening, and rice flour as the flour needed?
Thank you sooo much!! :)

Jelena

Emily von Euw said...

Thank you, Jelena <3

Those are both totally fine!

Anonymous said...

Thank you!
Have a good day :)

Anonymous said...

Can u make this with amaranth flour ?

Emily von Euw said...

Sure!

Anonymous said...

Hi Emily

Thanks for the great repices.
I have become very I'll and going clean and raw to give the body a chance to heal naturally, hopefully saving the chemical road.
I have struggled to find things but I love ur page full of suggestions.

There is no much I can't eat at the minute, I used coconut flour and organic raw honey, was a great blend with the banana
:))

B

Darly said...

I am literally eating this delicious heaven as I type! This banana bread was soo yummy, words can't express how good it tastes and how thankful I am to stumble upon this recipe! I used applesauce (just chuck an apple in the blender ... okay, you have to dice it a bit with some water) oat flour and dextrose! A note to others wishing to use applesauce as a sub for vegetable shortening: Apple is sweet.. one of the sweetest popular fruits today, so go a bit easy on the sugar because the end product will be very sweet!
I would write more but I'm off to get seconds!

Darly said...

I am literally eating this delicious heaven as I type! This banana bread was soo yummy, words can't express how good it tastes and how thankful I am to stumble upon this recipe! I used applesauce (just chuck an apple in the blender ... okay, you have to dice it a bit with some water) oat flour and dextrose! A note to others wishing to use applesauce as a sub for vegetable shortening: Apple is sweet.. one of the sweetest popular fruits today, so go a bit easy on the sugar because the end product will be very sweet!
I would write more but I'm off to get seconds!

Darly said...

I am literally eating this delicious heaven as I type! This banana bread was soo yummy, words can't express how good it tastes and how thankful I am to stumble upon this recipe! I used applesauce (just chuck an apple in the blender ... okay, you have to dice it a bit with some water) oat flour and dextrose! A note to others wishing to use applesauce as a sub for vegetable shortening: Apple is sweet.. one of the sweetest popular fruits today, so go a bit easy on the sugar because the end product will be very sweet!
I would write more but I'm off to get seconds!

javiera figueroa said...

Hi em :) i was wondering if i could use coconut oil in exchange of veg shortening (sorry for my poor english)

Emily von Euw said...

@javiera figueroa - yes :)

Helen said...

Okay so your post on the banana bread smoothie made me search for a banana bread recipe on your website and has brought me to this... I am going to put this together right now because as soon as I saw your title today I knew exactly what I was craving.. banana bread! Thank you.

Anonymous said...

Emily, I just made the bread and it is amazing! Thank you :)
Stela

Anonymous said...

is it 350 F or C?

Diana said...

Hiya! I adore your recipes, ideas and site, you are a wonderful spirit and your mum must be so proud of you. Thank you for all you have shared. This is the first recipe I have tried and have to say is the best I have ever tasted- my chap loves it too and has just washed down two large slices with a cup of tea. The health food stores in the UK are very expensive though and to source the ingredients for 3 of your recipes has cost in the region of £40, the coconut oil alone was £16 per jar! It's so wrong that natural wholesome ingredients are so overpriced. I can't wait to try more of your recipes. Thank you again, bless you, Diana xxx

Sonia Pernet said...

Tried it and just took it out of the oven! I've replaced sugar with honey, pecans with walnuts and have added a little maple syrup on top of the thing. Looks amazing, and was very easy to make. Thank you Emily! :)

Anonymous said...

I just took my loaf out of the oven. Unfortunately, when i removed it from the oven it was collapsed in the center. Too heavy with the added extras of pecans, etc.? Then, I let it cool and transferred it to a container and it all fell apart. I am bummed, I will try this recipe again tomorrow as I have a couple more extra ripe bananas that I could use. Any suggestions? It seems I am the only one that had issues with this recipe. Thanks, like your site!!