Cheers to Vegan MoFo! It’s just what I needed to give me that gentle nudge to start blogging again. Let’s get straight to the recipe – Lower-Fat Banana Bread from Veganomicon. It’s absolutely delicious, easy to make, and low-fat. It’s a great way to use up bananas that have become overly ripe. I drizzled on an easy maple cinnamon icing for an added sugar kick.
Lower-Fat Banana Bread
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or grated fresh)
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Transfer the batter to the prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool.
Maple Cinnamon Icing
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon
1 tablespoon non-hydrogenated margarine, such as Earth Balance
1/4 teaspoon pure vanilla extract
slightly generous 1/8 teaspoon maple extract
1-2 teaspoons non dairy milk
Place the margarine in a small bowl and microwave just until melted. Add the extracts and 1 teaspoon of the milk and whisk with a fork. Sift in the sugar and cinnamon and stir. Add additional milk – in ¼ teaspoon increments – if needed. It’s the right consistency when you drizzle some frosting back into the bowl and it remains on the top for 3 or so seconds.
Make sure the banana bread is completely cool, then drizzle with icing. Allow up to 20 minutes or so for the icing to harden (you can speed this up by placing the bread in the refrigerator).