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Banana Bread with Caramelized Walnut Topping

Category: Breads

Suitable for a: vegan diet

Ingredients:

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3 very ripe bananas

3/4 cup brown sugar or maple syrup(sweetener of choice)

1 tsp baking soda

1 tsp apple cider vinegar

1 tsp cinnamon

1/2 tsp salt

2 cups flour(whole wheat or white, I used a mix)

1 1/2 cup chopped walnuts

1/3 cup brown sugar

2 tbsp maple syrup

1 tsp cinnamon

Instructions:

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Preheat oven to 350 F

Mash the bananas very well. Mix in the sugar, baking soda, vinegar, cinnamon, and salt. Fold in flour and 3/4 cup of the chopped walnuts. The batter will be pretty thick. Pour batter into a greased 8x8 pan and spread evenly.

In a small bowl, combine remaining ingredients: walnuts, brown sugar, maple syrup, and cinnamon. Evenly top the batter and firmly press the nut mixture into it. Bake for about 30 minutes.

Additional comments:

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I made this tonight, but did a lot of substituting since I need to go grocery shopping.


I used regular syrup instead of maple syrup, regular white vinegar instead of apple cider vinegar, cut the brown sugar 50/50 with sweetener, and I used about half the amount of walnuts... It turned out great though! Thanks for the recipe.
 

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This sounds great. Too bad I've stopped baking for the spring and summer. I'll be sure to try this recipe in the fall... unless my banana-walnut-cinnamon cravings overpower me before then...
 

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Okay-- So I tried this yesterday. I used buckwheat flour instead of white, 1/2 cup of xylitol instead of sugar and I used an extra banana. I also left out the carmalized walnuts and I only used 3/4 of a cup of them plain.
 

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As I type I am baking this right now. I had cooked it for 30 mins like it said, but when I pulled it out cut an end slice off I noticed towards the center was still sticky. So I stuck it back in the oven for 8 mins...still gooey. It's baking for 10 more now and I am afraid the ends are going to be really dry before the center cooks. The slice I cut off was VERY good! I wonder if there is a way to tweak this abit so it cooks evenly.

edited to add: ok..well, I am a moron. Do not try cooking this in a traditional small loaf pan like I did. I will try this again with an 8x8.
 

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I thought for sure when I put the batter in the pan it would turn out heavy as a brick and was tempted to add soymilk or something, but that wasnt the case at all. I think if you follow the directions exactly as posted and use the correct baking pan it would be fantastic. The topping is definately a plus!
 

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Well, it came out incredibly delicious! I brought it to work for a birthday breakfast and there is not one crumb left. I did add egg replacer for one egg and two tablespoons of oil because I'm a paranoid nut...I love this recipe and will use it again and again!!
 

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Quote:
Originally Posted by karenlovessnow View Post

I made it three times now, the last time I made it like a pineapple upside down cake...It was outrageously delicious. I literally ate half of the cake myself, I am ashamed to say!
what a good idea! i will try that too. i just got my bananas tonight. they need to ripen a few days.

BTW, what kind of flour do you guys use for this? i wonder if pastry flour would be best..
 
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