Seeing spots? Nope, your speckled bananas aren’t spoiled! It’s just a result of the fruit’s ripening process. The more brown spots a banana has, the more sugar it contains—thus, the sweeter it becomes! It’s incredible, it’s edible and it’s perfect for making sweet, nut-free and eggless banana bread. So next time you think about tossing a bushel of mushy bananas, opt to reduce food waste with this simple, vegan-friendly recipe. If you’re craving some extra flair, add chocolate chips, raisins or seeds into the mix before baking!
Yields 8-10 slices
4 or 5 ripe bananas, mashed
1-1/2 cup Organic King Arthur All-Purpose Flour
1 cup organic cane sugar
1/2 cup dairy-free butter
2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water
1 tsp. baking soda
1/2 tsp. Vitacost Himalayan Pink Salt
1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
3. In separate mixing bowl, sift flour, baking soda and salt.
4. Slowly combine dry and wet ingredients until fully incorporated. Add vanilla and stir until just combined—do not overmix.
5. Pour batter into greased and/or floured loaf pan. Bake 55 to 60 minutes or until golden brown. When ready, remove from oven and let cool completely.
Chef’s tip: If you prefer your bread on the fancier side, slice a banana in half lengthwise. Then, take one half and slice it again. Lay two slices on top of batter in loaf pan before placing in oven. Bake according to directions above.