So I've written about pumpkin muffins, vegan donuts and butternut squash soup, but another great winter comfort food is surely banana bread.  Hot out of the oven with a great cup of coffee to start the's all good...and the recipe below takes a twist on the usual walnut-banana pairing by adding peanut butter.  I honestly think either one will do the trick!

This is a vegan adaptation of a recipe my friend Stephanie (the blueberry muffin Stephanie) recommended.  Let me know what you think!

1 1/2 cups of mashed, ripe banana
1/3 cup of non-dairy sour cream (mix this with a little lemon juice to bring it to a plain yogurt flavor and consistency)
1/3 cup of peanut butter, slightly warm to help it combine more easily (smooth or chunky, your choice)
3 tablespoons of applesauce
Egg replacer to the equivalent of 2 large eggs
A scant 1/2 cup of granulated sugar
A scant 1/2 cup of packed brown sugar
1.5 cups of flour 
1/4 cup of ground flaxseed
3/4 tsp of baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
2 tbsp chopped peanuts (unnecessary if you use chunky peanut butter)

Preheat oven to 350 degrees.
In a large bowl, combine the first 5 ingredients and mix well.
In a separate bowl, combine both sugars and mix until blended, and then add the rest of the dry ingredients. 
Combine flour and banana mixtures in large bowl and mix until blended.
Pour batter into a greased loaf pan and bake for an hour (or until a wooden toothpick comes out clean after being poked.)

Let cool for 10 minutes in pan and then slice and enjoy!  I bet it would be good topped with a little's like pb&j with the crusts cut off! (Elvis might have preferred fluff but it's not vegan...) 

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Veg and the City