Vegan Pecan Banana Bread
My mom makes the best banana bread. Your mom probably does too. There’s just something about a recipe that’s made with love. The aroma of banana bread with pecans conjures up childhood memories that are as warm and sweet as the bread itself. Of course now that I’m vegan, that recipe had to be changed to exclude eggs and milk. A scary prospect, because if it didn’t turn out, that meant saying goodbye to one of my favorite comfort foods.
Thank goodness for my stubbornness and love for nostalgia, I finally got that recipe tasting exactly like my moms. Better yet, it’s cruelty-free, which means it feels even more comforting to eat.
¼ lb. plus 3 tbsp. vegan butter
1 cup vegan sugar
Ener-G Egg replacer equivalent to 4 eggs
4 cups flour
4 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
4 ripe bananas
2 tbsp. almond milk
1 cup pecans
Preheat the oven to 350° and line a bread pan with parchment paper
On high speed, cream the butter and sugar in a large mixing bowl.
In a large bowl, combine the flour baking powder, baking soda, and salt. Whisk until combined and the flour looks fluffy.
Prepare the egg replacer and add to the sugar mixture. Add the vanilla and blend well.
Add one cup of the flour mixture to the sugar mixture until combined then add one banana. Alternate with the flour and bananas until completely blended.
Add the almond milk and blend. The dough should be thick and sticky.
Stir in the pecans (or any nut that you prefer).
Spoon the batter into the lined bread pan and smooth until evenly distributed throughout the pan.
Bake for 50-60 minutes, or until golden brown on top. Check for doneness with a toothpick. It is ready when the toothpick comes out clean.
Cool on a wire rack.