As I stated in my last post, I’m participating in an online bake sale to benefit earthquake and tsunami victims in Japan. Sabrina, from The Tomato Tart, is the organizer of this amazing and generous idea and she has brought together a very talented group of bakers that are donating their time, supplies, finished products, and shipping costs to this cause. The silent auction will be taking place on her site on March 30th, so be sure to stop by and bid! If you’re interested in participating, email her at firstname.lastname@example.org. If you would like to know more about the bake sale, visit her website for details or check out this article from SF Weekly.
I have started preparing my example goodies, and I’m super excited about sharing them with you! First on the list is Whole Wheat Vegan Banana Bread. I know what you are thinking: “whole wheat? vegan? Sounds too healthy to taste like anything other than cardboard.” Well, you’re wrong. It’s amazing! This particular banana bread is based on Ezra Pound Cake’s Banana Foster Bread, which is by all means delicious and surprisingly low in fat for a dessert, but I wanted to make it even healthier due to a movement in our house to eat better, so whole wheat and vegan it is. The first time I made this bread I fell in love with it. I now feel the need to make it about once a week. Sometimes I even make two and store one in the freezer in case I’m having a banana bread emergency and just need to eat some…right now. It is amazing hot, cold, even frozen (yes, I admit I have eaten banana bread right out of the freezer. I have no self control.) If I’m feeling really naughty, I spread it with some Irish butter or even some cream cheese, however that negates the Vegan and healthy aspects of this bread, but it’s oh so good.
I will be donating two loaves of this amazing Vegan Banana Bread to the online bake sale. Drop by on the 30th and bid, so you too can fall in love with its banana-y goodness!
Here’s what you need:
(makes two 9 x 5 loaves)
3 cups mashed bananas (about 6)
2 cups brown sugar, divided
1/2 cup dark rum
2/3 cup vegan yogurt such as Whole Soy
4 Tbls ground flax seed plus 6 Tbls water (this is the egg substitute)
3 cups whole wheat flour
1/2 cup ground flax seed
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 Tbls brown sugar for sprinkling
Here’s what you do:
In a large skillet, combine bananas, rum, and 1 cup brown sugar. Cook over medium heat until it starts to bubble. Remove from heat and let cool slightly.
While this is cooling, combine the 4 Tbls flax seed with 6 Tbls water in a small bowl and whisk until the mixture thickens. It should be the same consistency as beaten eggs.
In a large mixing bowl, combine banana mixture, 1 cup brown sugar, vegan yogurt, and egg substitute. Beat with a mixer on medium speed until combined.
Combine the dry ingredients (minus the 2 Tbls brown sugar) in a medium bowl and add to the banana mixture. Mix until just combined.
Pour batter into two sprayed 9 x 5 inch loaf pans and sprinkle with the 2 Tbls brown sugar. This gives the top a nice sheen and a little crunch. Bake in a preheated 350 degree oven for 50 minutes to 1 hour or until cake tester comes out clean. Cool on wire rack for about 10 minutes before removing from pan.