Vegen Banana Bread.

Makes one medium loaf.
This is an amazingly flexible banana bread recipe, which can easily be doubled. It's great for breakfast or brunch, as a snack or dessert, or with a light soup or salad. Feel free to tinker with our banana bread recipe and make it your own - it'll work as long as you keep the basic proportions and method.

The size of the bananas is the big variable in banana bread. The general rule is you should have 1 1/2 cups of liquid to 1 1/2 cups of dry. Add a little water if you need more liquid.This bread calls for half the sugar and fat used in most banana bread recipes, and it works just fine if you want to further reduce the fat and sugar, or leave out the egg. In fact, the vegan version is lighter. The spices in this recipe are a good complement to the bananas and nuts.

Ingredients:

• 1 1/2 cups unbleached white flour
• OR: 3/4 cup Unbl + 1 c. wh. wheat or spelt + 1/4 c. amaranth fl.
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp ginger
• 1/2 tsp cardamom
• 3 small or 2 large over-ripe bananas (should equal at least 1 cup of mashed banana)
• 1 stick melted butter
• OR: 1/4 cup vegetable oil
• 1 egg (Vegan: substitute egg replacer OR 1 Tblsp cornstarch + 1 Tbsp lemon juice + 1 Tbsp water)
• 1/2 c unbleached cane sugar
• 1/2 - 3/4 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees & oil a medium bread pan
2. Chop & measure the walnuts
3. Measure & mix the dry ingredients, including the nuts
4. Mix the wet ingredients, including the banana - a blender, blender stick or food processor is handy. Otherwise, mash the bananas, then whisk in everything else
5. Pour the wet ingredients into the dry, and mix lightly with just a few strokes
6. Spoon the mixture evenly into the oiled pan
7. Bake for 45 min, middle of the oven, until browned & firm to the touch
8. Cool on a rack in the pan for 5 minutes, then turn out to finish cooling
9. Note: bread should be cooled at least half an hour before eating