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Quick Delicious (and Vegan!) Banana Bread

I stumbled upon a brilliant muffin recipe at Tiny Vegan Kitchen.

UPDATE – You must, and I mean absolutely must watch this batch in the oven. Don’t go anywhere. Don’t go to the toilet, check the mailbox, or play Tomb Raider with the egg timer widget ticking on your laptop. Because this recipe employs such paltry amounts of fat, the time between “done” and “smoke alarms” is less than a minute. Believe me, I know. You’ve been warned!

It’s of wholesome composition and a surprisingly palatable texture. I’d like to make a batch of smaller galettes to take on the bike.

The Wet Stuff:

3 x ripe bananas
.25 cup canola oil
1 cup sugar

The Dry Stuff:

2.5 cups whole wheat flour
1 tsp salt
1 tsp baking powder

Preheat oven to 360° F.

Blend the wet stuff and the dry stuff in separate vessels, then mixed them together to make a thick batter.

You can bake it in a greased or lined muffin tin, or drop the batter by the spoonful on a shallow pan for scone-shaped bread. I’ve never tried to bake a loaf, because my gut tells me the recipe is not designed for it. You should bake for 8-12 minutes, and watch carefully for browning.

I suppose chewing scalding hot bread is a matter of preference, but I believe the flavor and texture both benefit from a thorough cooling.

You can substitute white flour. The texture will not be as dense, but it’s not as nutritious as whole flour. This is an awesome breakfast food, and the energy kept me going strong all morning. I’m going to try adding chopped walnuts in later batches.

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