Vegan Banana Pecan Bread
By DK on Feb 29, 2012
Regular readers must be aware of my penchant for baking with fruits - Whole Wheat Pumpkin Bread, Grapefruit Ginger Bread, Beetroot Chocolate Brownies, Very Berry Coffee cake etc etc (just to name a few!!) The craze for it or should I say the necessity arose when I realized that I hardly ate fruits. Dunno why - taking an apple from the bowl in the center of the table is easy enough - yet it just never happened! Since I was becoming baking crazy anyways, I decided to sneak in some fruits in it. That move started my fruit consumption.
Its been years now and I have thankfully improved in that area. I make it a point now to eat some kind of fruit on a regular basis. So much so that, in the recent months, I am enjoying 2-3 different fruits everyday! Did I hear applause? Yeah! Thank you :). I know I have mentioned about it in few posts before - this Banana Coconut Bread started it all. From then on, I have had this love-love relationship with Banana in baking. Be it for a Wholegrain Banana Cake, a Wholemeal Banana Walnut Muffins, or a Banana Chocolate Brownie - it just tastes like million bucks! As if the Banana Breads Recipes in this site aren't enough already, I have another bread for you today with bananas as the star ingredient.
This recipe is simplicity personified. And I needed to make it for the sake of my resolution than for my banana passion and of course for the ripe bananas on my counter-top staring at me accusingly. Since this bread does not use refined sugar, I was ecstatic. Though I have used refined white flour, in my defense, I have to say that I have reduced it by 1 cup from the original recipe thereby bumping up the wholemeal flour. There are few other experiments that I am still trying to eliminate white flour, but they are for another post/recipe. We love this bread and it makes a hearty breakfast bread. Take my suggestion - toast a slice and spread a little butter on it - you will have the brightest start to the day right at the very first bite!
Referencesrecipe minimally adapted from modern vegetarian kitchen - peter berley
Prep Time: Under 30 min
Cook Time: 1 to 2 hours
Serves: 4 people
Yield: Makes one 4-by-8 inch loaf.
- 2 cups Whole Wheat Pastry Flour,
- 1 cup unbleached All Purpose Flour
- 1 cup toasted Pecans, roughly chopped (see Tips)
- 1 tbsp Baking Powder
- 1-1/2 tsp ground Cinnamon
- 1 tsp fine Sea salt
- 3-4 ripe bananas (enough to make 2 cups)
- 1/2 cup water
- 1/2 cup Canola/Vegetable Oil
- 1/2 cup pure Maple Syrup (see Tips)
- 4 tsp Vanilla extract
Tips1. Pecans: If you don't have Pecans, use Walnuts instead
2. Maple Syrup: You can substitute this with Honey
Preheat Oven 350F. Mash the bananas. Set aside.
In a bowl, whisk together the dry ingredients.
In another bowl, whisk together the wet ingredients along with mashed bananas. Whisk until well blended.
Using a rubber spatula, fold the wet mixture into the dry.
Fold in the nuts. Do not over mix. Few lumps are perfectly fine.
Pour the batter into a greased 4-by-8 inch loaf pan or 8-inch square baking pan.
Bake for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean.
Cool in the pan for 15 minutes before serving. This toasts extremely well and made a hearty breakfast the next day.
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