Wonderfully Walnutty Banana Bread, Two Ways

October 31st, 2017 7:00 am by Kelly Garbato

What’s a gal to do when suddenly she finds herself in possession of a ten-pound bag of walnuts? (Thanks, Gourmet Nuts & Dried Fruit!) Make banana bread, of course! (Bananas + walnuts are my favorite.)

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I started out with the classics: soft, spongy banana bread laced with a generous helping of chocolate chips and walnuts. Delish!

I could have stopped after polishing off that loaf in record time, but a) I still had a half of bunch of rapidly blackening bananas and b) I wanted to try a loaf out on Mags, the littlest and oldest of my dog-kids. Over the past few years, she’s slowly been shedding weight, to the point that she now looks almost painfully thin. Thankfully, I think this is more a result of her fussy eating habits than a health problem. I thought I was doing good by letting her eat as much as she wanted and not pushing her – so as to not make mealtimes a horror show – but apparently not. My new strategy is a mix of good cop/bad cop: cajole her to eat a set amount at every mealtime, but also mix things up with new and exciting foods.

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The result? Five different kinds of kibble in my cupboard, not to mention a bunch of canned food, and specially prepared dishes like roasted sweet potatoes, tofu battered in nutritional yeast, and sweet and sour soy curls. She is so spoiled, you guys.

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Mags is especially fond of baked goods, including banana bread. Since walnuts are a big no-no for dogs, I kept the batter kind of basic, without any add-ins. Instead, I dressed things up in the form of a topping, borrowed from the Big Boat Banana Bread from Laura Dakin’s Cookin’ Up a Storm. That way, I got the top half, Mags the bottom, and we were both as happy as clams in a vegan ocean town.

Recipes after the jump!


 

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Classic Vegan Banana Bread

Equipment

8″x4″ bread pan

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
a handful of chopped walnuts
a handful of chocolate chips

Directions

1. Preheat the oven to 350 F. Spray an 8″x4″ bread pan with non stick cooking spray, or lightly coat with margarine.

2. Sift together the flour, baking soda, salt, and spices.

3. Cream together the margarine and sugars. Add the bananas, soy milk, vanilla, and spices.

4. Add the wet ingredients to the dry. Mix well. Stir in the walnuts and chocolate chips.

5. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes. Let cool before serving.

 

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Banana Bread Topped With Sweet Walnut-Oat Crunch

Equipment

8″x4″ bread pan

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt

2 tablespoons walnuts, crumbled in a food processor
2 tablespoons rolled oats
2 tablespoons brown sugar
a drizzle of canola oil (about 1/4 teaspoon)

Directions

1. Preheat the oven to 350 F. Spray an 8″x4″ bread pan with non stick cooking spray, or lightly coat with margarine.

2. In a small bowl, combine the walnuts, oats, and brown sugar. Add the canola oil and mix thoroughly, using the tines of a fork or the tips on your fingers if necessary. Set aside

3. Sift together the flour, baking soda, salt, and spices.

4. Cream together the margarine and sugars. Add the bananas, soy milk, vanilla, and spices.

5. Add the wet ingredients to the dry. Mix well. Pour the batter into the prepared loaf pan. Sprinkle the topping evenly over the batter.

6. Bake for 60 to 70 minutes. Let cool before serving.

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