There were three bananas on the counter, staring me down every time I entered the kitchen. Too ripe to eat, but not enough to throw away.
We were going out of town for the weekend. Something had to be done.
Thankfully, I found a healthy (and vegan!) banana bread on Food & Wine’s website.
Cinnamon Banana Bread (my changes in parentheses)
- 1 cup Bob’s Red Mill gluten-free, all-purpose baking flour (whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon xanthan gum (omitted – I don’t have it.)
- 1/4 teaspoon salt
- 3 overripe bananas, mashed
- 1/4 cup canola oil
- 1/3 cup agave nectar
- 1/3 cup unsweetened soy milk (vanilla almond milk)
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350°. Lightly oil an 81/2-by-41/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
- In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
It’s rare that I make a banana bread that is just banana bread and it was refreshing to have a loaf filled with sweet banana flavor. No nuts, no chocolate chips, no nutella.
The only other change I would make would be to either add another cup of flour or use a smaller loaf pan. While it tasted great, the loaf didn’t exactly fill up the pan and I like my banana bread taller than this.
Regardless, it let me use up my bananas and the house smelled amazing.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.