Wednesday, January 9, 2013
With the new college semester looming, I'm trying to spend the remainder of my time off doing things that I don't do as much as when I'm in school. That's why I decided to make Vegan Banana Bread today (plus, I had two ripe bananas I needed to use and I wanted to keep up with my new year's baking goal)!
Ingredients: 1/3 cup vegan margarine, 1/2 cup sugar, 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 ripe bananas (smashed), 1/2 cup soy milk, and 1 teaspoon vanilla.
Once I had mixed all the ingredients together in a bowl, I realized I didn't have a loaf pan. But, upon consulting Google, I found that a cake pan would work fine as long as the baking time is shortened by 20 minutes. So I ended up baking the bread at 350 degrees for 30 minutes (the original recipe assumes that a loaf pan will be used to bake the bread and calls for 50 minutes of oven time).
I was pretty worried about how the bread would turn out in the cake pan but aside from looking a bit odd, I think it worked great! The bread has a really nice taste for being low-fat and could easily be jazzed up with an icing or chocolate sauce if you're in the mood for a sweeter treat!
I hope everyone is having a wonderful Wednesday!
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