Author Notes
I use 1 cup All Purpose Flour and 1 cup Whole Wheat Pastry Flour - You can use 2 cups AP flour.
I use 1/2 cup date sugar. You can use 1 cup white total or 1/2 cup brown sugar. If you don't use date sugar, reduce amount of liquid by 2Tbsp. Date sugar tends to dry things out a bit.
http://knifestylesofthefitandfabulous.blogspot.com/2011/03/banana-nut-bread.html —MsShanaRobinson
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Ingredients
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1 cup
All Purpose Flour
-
1 cup
Whole Wheat Pastry Flour
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1/2 cup
vegan cane sugar
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1/2 cup
date sugar
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1/2 cup
earth balance margarine softened
-
1/4 cup
2 Tbsp. Non dairy milk with 1 tsp. apple cider vinegar
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3
ripe bananas
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1 teaspoon
vanilla extract
Directions
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Heat oven to 350 degrees F. With cooking spray or margarine, coat 9"9" baking dish or individual loaf pans.
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Whisk together non dairy milk and apple cider vinegar and set aside.
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Whisk together flours, baking soda and salt.
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Cream margarine and sugars. Add non dairy milk, bananas and vanilla.
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Add wet to dry ingredients.
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Spread evenly in baking pan or individual muffin pans.
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Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
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