Hey, I would like to make breads... banana in particular today... then maybe apple... or just plain, I was wondering if anyone had some good bread recipies... or muffin recipies... Im not a good baker, but I want to work on it Thanks
This is the best recipe EVER. I just made some the other day.
1/2 cup of margerine
3-5 ripe ripe bananas (depending on the size)
Once it is mashed up together, add:
1 c granulated sugar (other kinds may work but I'm not sure)
splash of vanilla extract
splash of lemon juice
1/3 cup soy milk
2 "eggs" (I used a powdered egg replacer)
1 teaspoon of baking soda
1 teaspoon of cinnamon
Stir all that in and then add:
2 cups of flour (i used half white, half whole wheat)
Mix it all up. Pour into well-greased loaf pans (usually I use little ones that are 14.6 cm by 8.3 cm by 5.1 cm-- 4 of those). Cook at 350 degrees for 40-45 minutes.
I posted a recipe in this thread a couple of days ago:
It's kind of a weird recipe in that it doesn't have any fat, but it was delicious.
Don't know if you're still looking for ideas, but here's a recipe for vegan bannana soda bread, and it's really very good, DH makes it alot.
4 cups flour
4 tsp baking powder
1 tsp baking soda
1/2 cup sugar
2/4 tsp salt
1/2 cup raisins
1 1/4 tsp vanilla
1/2 tsp cinnamon
1/8 nutmeg (1/4 tsp if you like a lot of flavor)
1 1/2 cups mash very ripe banana
2 cups water (more or less) with 3 TBS vinegar included
Mix quickly and turn into a 10" cake pan that has been sprayed with PAM (DH says he uses Crisco). Bake 350 degrees for 55-60 minutes.
i am really, really creeped out by overripe bananas. i generally only eat bananas if they're perfectly yellow.
how do you think banana bread would turn out if just somewhat spotty bananas were used?
Banana bread works with any bananas that are ripe. They don't have to be spotty or black. I've used yellow bananas lots of times. The only difference is, you have to work harder to mash them up.
Crunchy Banana Oat Bread
grease and flour one loaf pan
preheat oven to 350 degrees
1/2 cup vegan margarine (1 stick) or equivalent substitute of choice
3/4 cup maple sugar
Ener-G egg replacer to = 2 eggs
3 large or 4 small bananas, mashed
1 tsp. vanilla
1 cup flour (white or whole wheat)
1 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. poppyseeds
1/2 cup raisins
1/2 cup chopped nuts
1. cream margarine and sugar
2. blend in egg replacer (i just throw the powder and the water in the bowl, and blend well.)
3. add mashed bananas and vanilla, and mix well
4. mix in flours, oats, baking powder, soda, salt, and poppyseeds
5. fold in nuts and raisins
6. pour into greased and floured loaf pan
7. (optional) sprinkle a small handful of rolled oats on top
8. bake at 350 degrees, for 60-70 minutes, or until it passes the toothpick test (60-65 minutes in my experience, but ovens vary)
This recipe is very easy to double, and you can improvise easily. You can substitute other dried fruit for the raisins -- chopped dried apricots work well. You can leave out the poppyseeds for folks with dentures (though that takes away the crunchiness, which is a part of the texture of the loaf.)
I've always had good luck with this recipe and I'm no baker at all.
4-5 ripe bananas
1/2 cup honey or sugar
3 tbsp light olive oil or soy margerine
1 1/2 cups whole wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tbsp vinegar
Bake 350 for about 35-40 mintues
Here are two more banana bread recipes
From Chef Deborah
I think I like this recipe better without my additions of spices (the way she origanally wrote it) these are really soft and turn out delicious every time I have made them
the dates and citrus make these
I never use over-ripe bananas. I think those are disgusting. Just ones that are super yellow, maybe a few little brown spots. If they're at all green the flavour isn't as nice.
Sorry, DH=Dear Husband, I'm new here, maybe people don't use that here.
If you don't want to use ripe bananas, you don't have to, it's just a great way to use up ones that get to ripe, my husband throws them in the freezer till he's ready to bake.
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