I have a great love of banana bread.
I’ve probably mentioned it before – I’m sure I alluded to it in my previous banana bread post – but my earliest and strongest memories of baking all seem to converge on making banana bread.
Sure, my mom and I made all sorts of tasty baked goods in the kitchen when I was growing up and even if I couldn’t help I wouldn’t be too far away (always looking to be a guinea pig for the final product and possibly hoping to lick the spatula if frosting was involved…of course). Granted, she made a lot more than just banana bread — cookies, coffee cakes, muffins, pies and more (her Hummingbird cake and Apple cake stand out in my memory quite vividly) — but banana bread was somehow…special.
The original recipe as I remember it, written in my mom’s mother’s handwriting on a splotched and stained recipe card, has been a favorite for a long time — a slice of which has always been happily received in a lunch box, as an after-school snack, and – in later years – with a cup of afternoon tea.
My ever-expanding and ever-enthusiastic interest in food (and in food-blogging) hasn’t driven me away from my youth and early cooking/baking experiences, but it has heightened my desire to try new things and to practice adapting recipes (even in baking, where measurements need to be fairly exact). I enjoy attempting to alter recipes – sometimes to make them vegan, sometimes to make them more nutritious, and often just to play with different flavor combinations – just to challenge myself and to have fun!
Because let’s get real – if you’re in the kitchen, it really should be fun.
When you share food you are sharing your work and your love. Thus, I feel like time in the kitchen ought to be filled with joy.
Joy and memories – the reasons why banana bread is really my favorite thing to make and share.
Whole Wheat Blueberry Banana Bread (vegan)
adapted from an old family favorite
- 5 large ripe bananas, mashed
- 1 ¼ cups granulated sugar
- 2 Tbsp. ground flax seed + 6 Tbsp. water
- ¼ cup melted vegan margarine or Crisco
- ¼ cup unsweetened applesauce
- 2 ½ cups whole wheat pastry flour
- 2 level tsp. baking soda
- 2 scant tsp. salt
- 1 cup frozen blueberries
Preheat oven to 325 degrees F. Prepare two regular loaf pans by spraying with non-stick spray. In a small bowl, combine flax seed and water to make egg replacement. Set aside for a few minutes.
In a large bowl, mash bananas well. Add sugar, flax seed “eggs”, applesauce, and melted margarine to the mashed bananas and mix thoroughly to combine.
In another bowl whisk or sift together flour, baking soda, and salt. Add dry ingredients to banana mixture gradually and stir until just combined. Fold in blueberries.
Separate batter into the two prepared pans and begin baking at 325 degrees F for 15 minutes. Reduce temperature to 300 degrees F and finish baking for 35 – 45 minutes. Allow to cool in pans on wire racks before removing from pans.
Once cooled completely, slice yourself a piece and put on a pot of tea.