I first found this recipe from the Post Punk Kitchen a few years ago, and it quickly became my go-to for sorority events in college, and since graduation, has become my favorite thing to bring when staying with friends, or as a hostess gift. It’s also the perfect thing to bring to a party of non-vegans. The admittedly large amount of earth balance and sugar make an amazingly dense, flavorful banana bread, that perhaps fits more closely to the definition of cake.
Whenever I travel to see friends, especially when staying with them, I love to take some sort of gift- whether its food, a little of wine, or even a candle- and this banana bread is always at the top of this list. Cameron and I are going to a wedding this weekend, and are taking an extra day and night to see some friend while we’re there. I thought a loaf of this banana bread would be the perfect snack for either late night, or pre-breakfast snacking, and would be a great “thank you” to our friend who organized the rental house we are all staying in.
I’ve altered the recipe over time- subbing a bit of coconut oil for some of the earth balance, using cashew milk instead of soy, and adding chopped walnuts (and occasionally chocolate chips). The walnuts a great because they add a bit of texture which I feel the bread needs, but if you don’t like walnuts, or are allergic to nuts in general, then feel free to leave them out- you will still want to devour this whole loaf in one go.
Since there are no eggs in this recipe the banana provides the moisture and really helps to hold everything together. The key is to be sure your bananas are ripe enough- the ones pictured here are even a bit underripe for what I usually use. A few brown spots generally means they are perfect for mashing into this bread (or for freezing and blending to make banana “nice” cream).
I particularly enjoy making banana bread lazy days, usually Sundays, where I can relax, and spend the hour waiting for the bread to bake either cleaning up, reading a bit, or doing some yoga. When its time to remove the bread from the oven, make sure you check it with a toothpick or knife, and give it an extra ten minutes if needed.
• 3 very ripe bananas
• 1/2c white sugar
• 1/2 brown sugar
• 2 c all purpose flour
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1tsp baking soda
• 1/4c cashew milk
• 6tbs earth balance
• 2tbs coconut oil, softened but not melted
• 1 tsp lemon juice
• 1/2c chopped walnuts
• 1/2c chocolate chips (optional)
1. Preheat oven to 350°F, grease an 8x4in bread pan with earth balance and set aside.
2. In a medium bowl, cream together earth balance, coconut oil, and sugar. Set aside.
3. In a large bowl, sift together flour, baking soda, cinnamon, and allspice.
4. Mash three bananas in a small bowl.
5. Place 1/4c cashew milk + 1tsp lemon juice in a small bowl.
6. Add banana, and soy milk mixture to the earth balance and sugar mixture.
7. Add wet ingredients to the dry, mixing well to incorporate. I recommend adding the liquid in three increments.
8. Add chopped walnuts and chocolate chips, mix to combine using a spoon.
9. Add batter to greased baking pan. I like to add a few whole walnuts to decorate, and bake for 60-70 minutes.
10. Let cool and enjoy!
I hope you enjoy this recipe as much as I do! One of the best things about it is that you can really make it your own by adding, or subtracting the chocolate chips or nuts.