On our nation’s birthday, when most Portlanders are sampling craft beers and scarfing down grass-fed ribs and hot dogs, I chose to make vegan banana bread.
And it turned out amazing.
Thank you to Quiche-a-Week for the recipe!
Here are the dry ingredients: buckwheat flour, spelt flour, hemp protein powder, baking soda, salt, cinnamon and nutmeg.
This is me after I tried to look sad about the half-defrosted bananas, but instead giggled uncontrollably from being put in front of a camera.
Some of the ingredients for this recipe are the BEST! If you haven’t tried Earth Balance, you have not lived. It is equal or better-tasting than actual, animal-derived butter. Hi-Fiber Hemp Protein is something I haven’t sampled too much, but it’s a fairly bland supplement that can go into smoothies and juices without muddling the taste too much. As for Bob’s, there just aren’t enough great things to say. The Bob’s Red Mill headquarters is just north of me in Oregon, and I’m planning to take a trip up there really soon.
Pro tip: this recipe calls for ground flax seed to be used as a binder substitute for eggs. If you can’t find ground flax seed and want to just grind up whole seeds, that’s fine–but rinse your blender out immediately after! Once those seeds get wet, they tend to stick. I guess that’s why they are such a great replacement for eggs!
So here it is all mixed up and ready to go. I gotta say…it doesn’t look very appetizing.
But it turned out delicious! The bread was fluffy, tender, and satisfyingly crunchy with my addition of coconut flakes. My resident taste tester reports, “I like that it’s not too sweet.”
I’ll definitely be saving this recipe. I think a jam, Earth Balance, or PB would go great as a topping, but it’s perfect just the way it is.