Banana Bread Variation2020-04-27
- Servings: 4
- Prep Time: 20m
- Cook Time: 50m
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This information is per serving.
- nonstick spray
- 1 Tbsp. flour, for loaf pan
- 3 bananas, mashed
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 tsp. vinegar or lemon juice
- 1/4 cup soymilk (I use unsweetened soymilk)
- 1 cup all purpose flour (not pictured below)
- 1 cup whole wheat pastry flour
- 1 Tbsp. flour
- 1 cup sugar (you can use a combination of half granulated sugar and half brown sugar if you choose to)
- 2 Tbsp. baking powder
- 3/4 tsp. baking soda
- 1 Tbsp. cinnamon
- 1/4 cup chopped walnuts, optional
- 1 Tbsp. powdered sugar for dusting the top (not pictured below)
Preheat oven to 350 degrees F.
Spray a loaf pan with nonstick spray. To help the bread slide right out of the pan after it’s done baking, sprinkle 1 Tbsp. flour into the loaf pan and shake until most of the surface has some flour on it.
Put vinegar or lemon juice in a small bowl with soymilk. Stir together and set aside. In a medium bowl, mix the dry ingredients together and set aside. Pryce “helped” mix them together. Needless to say I had a date with my vacuum shortly following the bread making.
Mash the bananas. In another bowl, add bananas, vanilla, and oil and mix with a hand mixer. Gradually add the dry ingredients and the soymilk mixture. Mix until smooth. Stir the walnuts in (if you’re using them).
Pour batter into the loaf pan. Put the powdered sugar in a sifter or a mesh strainer. Sift or tap the edge of the strainer to lightly coat the top of the batter with powdered sugar. You won’t need the whole tablespoon of sugar, just some of it. It’ll bake into a sugary crust on top.
Bake for 50 minutes at 350 degrees F. Perfection.
Slide the bread out of the pan and cool on a wire rack. Here’s the first loaf without powdered sugar on top:
Here’s the second loaf with powdered sugar on top. You can see the sugar crust. Yum!:
This bread was a huge hit in my household yesterday. Moist and fluffy and full of banana goodness.