If any jerk tries to tell you that vegan baking is dry, go to the grocery store, pick up these ingredients, go home, make this banana bread, track down that jerk and feed them your delicious creation. This banana bread is beyond moist. Weird word, but it is true. I gave away half of my loaf this week for the sake of my waistline but as I write, that is turning into a major regret.
This was a breakfast favourite in my house for my whole life and I have never had a banana bread, vegan or otherwise, that lived up to this delicious recipe. My mom calls it jiffy banana bread because it is so easy to make but I call it boastable because, well… it is! Also, apparently not a real word.
2 tbsp. organic Earth Balance spread
½ c. boiling water
1/3 c. orange juice
1 c. sugar
1 tsp. vanilla
1 egg made with powdered egg substitute (follow directions on bag)
2 bananas, mashed
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
Preheat the oven to 350°F.
In a large bowl, melt the butter in the boiling water. Stir in the orange juice, sugar, vanilla, egg mixture and mashed bananas.
In a separate bowl mix flour, baking soda, baking powder and salt. Add to the banana mixture. Pour in to a greased and floured pan.
Bake for 1 hour, checking it at 45 minutes to see if it is done.
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