I had three bananas and they were just too ripe to eat. I am not a mushy banana fan, nor am I usually a banana-in-my-smoothie girl. Rather than toss them, I decided to check out recipes on FoodNetwork.com. I found one by Mary Sue Miliken and Susan Feniger, whose show I used to love, so I adapted it to make it vegan.
Here's what to do:
1 cup granulated sugar
8 TBSP unsalted vegan butter
3 ripe bananas
2 cups all-purpose flour
2 eggs (I prefer Just vegan egg replacer)
1 TBSP almond milk
1 tsp each: baking soda, baking powder, salt, cinnamon
Preheat the oven to 325 degrees and butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs, beating well.
In a small bowl, mash the bananas with a fork. Mix in the almond
milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.