Go Vegan Baking – two firsts today . . .
- First Giveaway for My Texas Kitchen
- First vegan bread recipe to bake
The winner of our first Giveaway is Megan McWilliams with her Vegan Banana Bread.
Confession – this is my first vegan bread recipe to bake. The recipe looks great until I reach the part where no eggs where included. (Of course, it’s vegan!) I continue smashing bananas, blending ingredients, pouring the batter into the pan, and baking. Forty-five minutes later, the bread is golden brown. Slicing, spreading a bit of butter and finally . . . the moment we have been waiting for . . . the first taste. Wow! it’s full of flavor and moist. We have a winner!
- I am making Meg’s Vegan Banana Bread with Bob’s Red Mill Whole Wheat Pastry Flour.
Please try it for your self and let me know how you like it!
One thing is for sure . . . I will never let those too-ripe-bananas go to waste again. :- )
BTW . . . this is my first blog post since April 7th because I have focused on quality face masks production. I am happy to report that I have cut and local seamstresses have sewn 1,800 face masks within 8 weeks.
I’m happy to get back to the joy of baking.
Vegan Banana Bread
- 1 3/4 cup Whole-Wheat Flour
- 1/3 cup organic pure cane sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1/3 cup neutral flavored oil - corn oil is okay
- 1 t. vanilla
- 3-4 large ripe bananas, smashed
- 1/4 cup almond milk, only if needed
Preheat oven to 350Fº.
Spray a 5 X 9 X 3 pan. Set aside.
In a mixing bowl, blend the dry ingredients together.
Add the oil, vanilla, and bananas; stir together just until blended.
Add the milk if needed.
Pour into the prepared pan.
Bake for 45-50 minutes until golden brown.
Serve with plenty of butter!