from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
2 large of 3 small very ripe bananas
1/4 c applesauce
1/4 c canola oil
1/2 c sugar
2 tbsp molasses
2 c all-purpose flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg (or grated fresh)
1/2 tsp salt
Preheat the oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.
Transfer the batter to the prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool. Makes one loaf.
I’ve always been a big fan of banana bread, as it’s such a tasty way to clean up that pile of browning bananas before they turn into liquid on your counter top. This recipe was super easy, and not so far off from higher-fat banana bread. It simply lacks the greasy feel you sometimes get with banana bread, which I find to be quite unnecessary anyway. The authors explained that using a hand mixer to whip together your banana bread ingredients will make it gummy! Who knew? So I dug out my trusty potato masher and went to town on those bananas, then proceeded with a wooden spoon. Delightfully easy!
The molasses adds a really nice rich flavor, and paired with the nutmeg could help turn this into a holiday favorite. But it was really good when I made it a few weeks ago too (ok, so I got really behind with baby’s birthday party, 4th of July weekend, and visiting with lots of friends). It did take more than 45 minutes to bake. I wish I could tell you how long, exactly, but I had a braindead moment when I turned off the oven as I turned off the oven timer after the initial 45 minutes of baking time. So, over an hour later, my knife is still coming out with goo on it. The top was brown though! Basically I ended up with 4 good pieces of bread from the ends, and a big undone mushy spot in the middle of the loaf. Sigh. I was getting really frustrated before I realized that the oven was off… and then I got even more frustrated when I understood my error. I just need one more do over, to quote one of my favorite movies.