I mean, look at it. The symmetry of toppings. The perfectly glazed bananas. The sheer textural perfection. This bread is so moist and addicting non-vegans will never know you've eliminated their precious eggs. Here's how to make your own:
Vegan Cranberry Walnut Banana Bread
Ingredients
1 3/4 c. whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 tbsp. aquafaba (water from cooked chickpeas)
1 1/2 c. mashed bananas
1/2 c. sugar
1/2 c. unsweetened applesauce
1/2 c. dried cranberries
1/4 c. walnuts
Approximately 1/2 medium ripe banana and additional 2 tbsp. walnuts for topping
Directions
1. Preheat oven to 350 degrees F. Grease bottom and sides of standard 9x5x3-inch bread pan.
2. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Make a well in the center of the mixture, and set aside.
3. In a medium bowl, combine aquafaba, mashed bananas, sugar and applesauce. Add to flour mixture and stir until just moistened (batter will be lumpy). Fold in cranberries and walnuts. Pour into prepared bread pan, and top with banana slices and walnuts.
4. Bake for 55 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean. If necessary, cover bread with foil for last 15 minutes of baking. Cool in the pan on a wire rack for 10 minutes, and then remove from pan. Cool loaf on wire rack completely. Better Homes and Gardens* says store overnight before slicing, but I say dig in.
How'd yours turn out? Did you make any modifications? Tell me in the comments.
*Recipe adapted from the not-so-vegan Better Homes & Gardens New Cookbook
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