This recipe holds a special place in my heart because it was the FIRST vegan dish I made for Londale over 30 years ago! He invited me to his family reunion shortly after we were engaged and I wanted to bring a dish AND make a good impression...
A sorority sister was visiting me from Detroit at the time and suggested I make banana bread because it was easy and foolproof, even for someone that did not know how to cook (me). I research several recipes (pre-Internet!) and had to figure out how to “veganize” them. After a bit of trial and error, this eggless, dairyless, moist, delicious banana bread was the result. We were married 6 weeks later. I guess it worked!
It has been a staple in our household - we make it every time our family travels - especially on long road trips. It’s portable, very filling and lasts days without refrigeration. It’s wonderful by itself or as a dessert with vegan ice cream. Kids love it too - perfect for a lunchbox treat.
Preparation and Assembly Time: 10 minutes
Cooking Time: 60 - 65 minutes
Yield: 1 loaf
1 cup sifted all-purpose unbleached white flour
¾ cup sifted whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons organic corn starch
¾ cup oil (light oil, like organic canola)
¼ cup water
2 – 3 very ripe bananas, mashed smooth
1 cup finely chopped walnuts
¾ cup golden raisins (optional)
1. Preheat oven to 350 degrees.
2. Combine the dry ingredients (up to the corn starch) in a bowl. Add the oil, water, and bananas. Beat until smooth. Add the walnuts
and raisins and mix thoroughly.
3. Grease and flour a 9x5x3 inch loaf pan. Pour the batter into the loaf pan and cook for 60 – 65 minutes, or until a toothpick inserted in the middle comes out clean.
4. Let cool and then slice and enjoy!