If you didn’t know already, I will take any excuse to bake. I would love to be able to do it everyday! However, my waistline probably wouldn’t like that too much. 🙂 Today I baked up a DELICIOUS loaf of banana bread. It’s the best loaf I’ve ever baked. EVER.
Vegan Bourbon Banana Bread
(recipe adapted from “Joy the Baker” cookbook – “mommom’s chocolate bourbon-spiked banana bread”)
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp kosher salt
1 stick (1/2 cup) earth balance
1 cup evaporated cane juice
egg replacer for 2 eggs (I used Ener-G)
3 medium bananas, mashed
1 tsp fresh lemon juice
3 T bourbon (I used Elijah Craig)
1 cup chopped walnuts
1 cup vegan chocolate chips
Preheat oven to 350F. Grease and flour a loaf pan. Set aside.
In a medium bowl, sift together flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes.
Add egg replace in 2 additions, beating well after each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice and bourbon. Beat until well incorporated.
Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and incorporate the rest of the ingredients with a spatula.
Spoon the mixture into a loaf pan. Bake fro 45 to 60 minutes, or until a tester inserted in the center of the loaf comes out clean.
Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Here’s what it looked like right out of the oven. It smelled amazing.
This is one will most definitely be making again. It was delicious warm (I couldn’t wait for it cool completely!), and I’m tempted to make french toast with it in the morning…