"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Banana Bread (modifications for vegan diet) Recipe

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This recipe for Banana Bread (modifications for vegan diet), by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa O'Leary-Reesor
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
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:
Directions:
Preheat the oven to 350 degrees & oil a medium bread pan.
Chop & measure the walnuts.
Measure & mix the dry ingredients, including the nuts.
Mix the wet ingredients, including the banana.
Pour the wet ingredients into the dry, and mix lightly with just a few strokes.
Spoon the mixture evenly into the oiled pan
Bake for 45 min, middle of the oven, until browned & firm to the touch.
Cool on a rack in the pan for 5 minutes, then turn out to finish cooling.
Note: bread should be cooled at least half an hour before eating.

 

 

 

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